Baked Potato Soup Recipe

Name: Baked Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 leftover baked potatoes; 2 tsp. margarine; 1 medium yellow onion; 3 c. vegetable stock; 1 tbsp. chopped green onion; 3 c. skim milk; 1 c. half-and-half; Whipped sour cream or unflavored yogurt; shredded Colby cheese; 3 green onions (whites and greens)

Servings: persons

3 leftover baked potatoes
2 tsp. margarine
1 medium yellow onion
3 c. vegetable stock
1 tbsp. chopped green onion
3 c. skim milk
1 c. half-and-half
Whipped sour cream or unflavored yogurt
shredded Colby cheese
3 green onions (whites and greens)

1
Pare the potatoes, reserving the skins, and dice.
2
Melt the margarine in a skillet and saute the onions until tender.
3
In the container of a blender, combine 1 cup of the stock and the potato skins.
4
Process on high until smooth.
5
In a soup kettle or Dutch oven, combine the milk, potatoes, the sauteed onions, the mixture from the blender, and half-and-half.
6
Bring to a boil, and immediately remove from heat.
7
Place a dollop of sour cream in each bowl, sprinkle with a little cheese, and spoon the soup over the top.
8
Garnish with green onion, and serve immediately.

171

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 leftover baked potatoes, 2 tsp. margarine, 1 medium yellow onion, 3 c. vegetable stock, and more.

Yes, Baked Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Potato Soup

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