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    You are in: Home / Recipes / Baked Potato Soup Recipe
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    Baked Potato Soup

    Average Rating:

    3 Total Reviews

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    • on October 09, 2008

      This was tasty, but it wasn't as creamy as I had hoped. Next time, I would reduce the amount of chicken broth to probably about 6 cups and increase the heavy cream. I did use more heavy cream, about 1 cup, with the recipe as is and it still had too much of a chicken broth taste to me than I would have preferred. It does have a good flavor thanks to the bacon! Thanks for posting.

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    • on September 25, 2008

      I chose this recipe for PAC Fall 2008. It was delicious! I am a big fan of potato soup and I found this soup to be very creamy and I liked that the vegetables were sauteed in bacon grease. That added a lot of flavor. Will certainly make again. Thanks Vicki.

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    • on June 11, 2008

      I only made 1/4 of this recipe, since it was just for the two of us! Didn't cut corners with the ingredients, though, & this was a VERY CREAMY, VERY TASTY potato soup ~ Definitely a keeper! One thing I will do next time is to leave the peel on the potatoes, although I'll dice it up fairly small so that there aren't any LARGE pieces of potato skin in it! Thanks for sharing your recipe! [Made & reviewed while visiting Eastern Europe during Zaar's World Tour 4]

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    Nutritional Facts for Baked Potato Soup

    Serving Size: 1 (437 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 471.8
    Calories from Fat 240
    Total Fat 26.7 g
    Saturated Fat 10.9 g
    Cholesterol 55.4 mg
    Sodium 590.7 mg
    Total Carbohydrate 44.1 g
    Dietary Fiber 3.0 g
    Sugars 4.2 g
    Protein 14.0 g


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