BENNINGTON’S BAKED POTATO SOUP

April 21, 2010

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Soup

3 pounds potatoes, scrubed and pierced in several
places.
1 tablespoon butter — melted
1 1/2 cups finely chopped onion
2 tablespoons minced garlic
1 can chicken broth
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper
Colby cheese — shredded
bacon, crumbled
chopped scallions

Bake potatoes till done. Peel. Melt butter in 4 to 6 quart pan. Stir in the onion and garlic. Cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash. Add broth, milk, salt and pepper. Bring to simmer. Stir occasionally. cut remaining potatoes in small cubes. Add to above and heat. Spring each serving with Colby cheese, bacon, and scallions.


Per Serving (excluding unknown items): 88 Calories; 5g Fat (47.3% calories from fat); 4g Protein; 8g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 423mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.

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