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    You are in: Home / Recipes / Chef Meg's Baked Potato Soup Recipe
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    Chef Meg's Baked Potato Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    40 mins

    40 mins

    Boise Cook!'s Note:

    Chef Meg lowered the fat and calories of traditional potato soup by using 1% milk and using bacon and cheese as garnishes instead of ingredients. Onion and celery add fiber, and low-sodium stock keeps salt levels in check. Try adding 1/2 cup cooked millet to the soup in the last five minutes of cooking to boost the fiber (nutrition info not included).

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    Ingredients:

    Serves: 15

    Yield:

    cup

    Units: US | Metric

    Directions:

    1. 1
      Remove skin from the baked potatoes and chop into 1-inch cubes. In a large saucepan, heat butter over medium until melted and frothy. Add onions and cook for 2 minutes. Add celery and garlic to the saucepan and continue to "sweat" the vegetables for 3 minutes. Lower the heat slightly so the vegetables do not brown. Add flour to the pan and stir with a wooden spoon and cook for 2 minutes; make sure to scrape the spoon against the bottom and edges of the saucepan to pick up any of the mixture that might of settled on the bottom of the pan. Slowly whisk in the stock until all is incorporated. Add diced potatoes to the mixture. Slowly add the milk. Once the milk is added do not boil the mixture and stir occasionally. Cook soup over medium to low heat for about 20 minutes. While soup is cooking, cook the bacon until crisp in a skillet. Remove bacon from pan and blot excess fat with a paper towel. Crumble bacon and set aside for garnish. If you prefer a smooth soup, puree the mixture using a food processor, blender or immersion blender. Serve in warm bowls with a garnish of chopped scallion, a pinch of bacon, and 3/4 tablespoon of cheese.
    2. 2
      Recipe makes 15 one cup servings.

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    Ratings & Reviews:

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    Nutritional Facts for Chef Meg's Baked Potato Soup

    Serving Size: 1 (271 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 238.7
     
    Calories from Fat 62
    26%
    Total Fat 6.9 g
    10%
    Saturated Fat 3.9 g
    19%
    Cholesterol 19.3 mg
    6%
    Sodium 130.7 mg
    5%
    Total Carbohydrate 36.6 g
    12%
    Dietary Fiber 4.1 g
    16%
    Sugars 5.5 g
    22%
    Protein 8.3 g
    16%

    The following items or measurements are not included:

    low-sodium chicken stock

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