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Makayla T
By Makayla T

Baked Potato Soup

9 steps
Prep:10minCook:1h 30min
Updated at: Tue, 13 Aug 2024 03:44:15 GMT

Nutrition balance score

Unbalanced
Glycemic Index
54
Low
Glycemic Load
12
Moderate

Nutrition per serving

Calories377.5 kcal (19%)
Total Fat26.7 g (38%)
Carbs21.1 g (8%)
Sugars6.5 g (7%)
Protein14 g (28%)
Sodium469.2 mg (23%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat oven to 350˚F. Prick potatoes all over with a fork and place directly onto center oven rack, 2 inches apart. Bake potatoes until fork tender, 1 hour to 1 hour and 15 minutes.
Step 2
Remove potatoes from oven and cool until no longer steaming. Peel potatoes and dice.
Step 3
To Bake Potatoes in Microwave: Prick holes throughout potatoes with a fork and wrap each potato with a damp paper towel. Place potatoes on a plate and microwave for 5 to 8 minutes. Times will vary depending on strength of individual microwave.
Step 4
Place a large pot over medium heat and melt butter. Add shallots and saute for 2 to 3 minutes. Season with salt and pepper.
Step 5
Add flour and continue to cook for 3 to 4 minutes.
Step 6
Stir in milk and stock until no lumps remain and continue to simmer until mixture thickens enough to coat the back of a wooden spoon. Stir in potatoes, season with salt and pepper and simmer for 5 to 6 minutes.
Step 7
Pour soup into a blender, blend soup until smooth, about 2 minutes.
Step 8
Pour soup back into pot and stir in sour cream and adjust seasonings. (If soup is too thick, stir in an extra ½ cup to cup of milk).
Step 9
Ladle soup into bowls and top with a bunch of shredded cheese, crumbled bacon, sliced chives, and crispy shallots or onions, if using. Finish with more cracked black pepper and serve.

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