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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 29, 2012

      Great recipe for a quick soup on a cold night. I micro-cooked the 3 large potatoes first and then used one mashed up and the other two cut into thick chunks for the soup. Topped with crispy bacon and some shredded cheddar cheese and we had a filling meal for our family with a bit leftover for lunch tomorrow. Thanks for sharing a great method to have a flavorful soup in a short amount of time.

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    • on November 30, 2008

      I've made this recipe a few times after I found it on the Nestle verybestbaking site. It's actually very easy for a weekday meal if you plan ahead and bake the potatos in the morning then assemble and cook at night. It's a winter staple and I couldn't wait for the weather to cool off to start cooking it up again. Bacon, Cheese and Green onions are all optional as garnishes.

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    • on February 04, 2008

      my husband loved this, it was very filling. easy to make, it took way less time then the recipe called for. minor changes- i fried the onions in the bacon drippings, because they were already in the pan, and i added a handful of cheese into the soup in addition to the cheese on top.

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    • on October 14, 2007

      I use vegetable broth instead of chicken, add a can of reduced fat cream of chicken soup and an extra can of milk, and don't bother with the bacon. It makes a little extra this way and my family always scrapes the pot.

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    Nutritional Facts for Baked Potato Soup

    Serving Size: 1 (331 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 432.6
     
    Calories from Fat 249
    57%
    Total Fat 27.7 g
    42%
    Saturated Fat 16.0 g
    80%
    Cholesterol 78.1 mg
    26%
    Sodium 698.1 mg
    29%
    Total Carbohydrate 31.0 g
    10%
    Dietary Fiber 1.7 g
    6%
    Sugars 1.5 g
    6%
    Protein 15.5 g
    31%

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