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

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    0 mins

    2 hrs

    House's Note:

    A great soup for any leftover boiled potatoes. Found in Penzeys Christmas 2006 catalog. Hearty soup!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Wash and dry potatoes, poke with a fork, and bake for 1 hour and 15 minutes or until soft.
    3. 3
      Cool to room temperature by refrigerating for 1 hour.
    4. 4
      Remove the skins and coarsely chop the potatoes; set aside.
    5. 5
      Finely chop bacon and fry until crispy.
    6. 6
      Drain the bacon on paper towels and set aside.
    7. 7
      Let the milk come to room temperature.
    8. 8
      Place 1 1/2 cups of chopped potatoes into blender.
    9. 9
      Blend or mash with a little water to make potatoes thin, yet smooth and creamy.
    10. 10
      In a large, heavy pot, melt the butter over medium-low heat.
    11. 11
      Add the onions and cook until they are soft and translucent, about 10 minutes.
    12. 12
      In a separate pan, heat the chicken broth to boiling.
    13. 13
      Using a wooden spoon, gradually mix the flour into the onion mixture, slowly add the rest of the chicken broth to the onion mixture.
    14. 14
      Next, add the potato puree. Mix well.
    15. 15
      Lower the heat to simmer and cook for 30 minutes. Stir often.
    16. 16
      If soup is too thick, thin with more milk.
    17. 17
      Add 3/4 of the crisp bacon and mix well.
    18. 18
      Serve garnished with the remaining bacon, cheddar cheese, and chives.

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    Ratings & Reviews:

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    Nutritional Facts for Penzey's Baked Potato Soup

    Serving Size: 1 (715 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 645.1
     
    Calories from Fat 262
    40%
    Total Fat 29.2 g
    44%
    Saturated Fat 13.5 g
    67%
    Cholesterol 63.8 mg
    21%
    Sodium 696.6 mg
    29%
    Total Carbohydrate 77.0 g
    25%
    Dietary Fiber 7.4 g
    29%
    Sugars 13.0 g
    52%
    Protein 19.6 g
    39%

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