Baked Potato Soup

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Serving: Makes 6 (1½-cup) servings.
Prep Time: 15 Minutes
Cooking Time: 20 Minutes

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Ingredients

Directions

1. Wash hands with soap and water.
1. Coat a large pot with cooking spray and place over medium heat. Add garlic, celery and leeks and sauté for 3 minutes or until celery and leeks begin to soften.
2. Add chicken broth and potatoes and bring to a boil. Once boiling, reduce heat to low and cook for 10 minutes or until potatoes are soft.
3. Remove 3 cups of the potato mixture and set aside.
4. Puree remaining mixture, in batches, in a food processor or blender until smooth; return to pot.
5. Add reserved potatoes, cheese and yogurt and simmer until cheese is melted and heated through, stirring occasionally; season with salt and pepper.
6. Garnish with shredded cheddar cheese and croutons if desired. Serve immediately.
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Nutrition Facts

Calories: 260 (Calories from Fat: 54)
Total Fat: 6g (Saturated Fat: 3g)
Protein: 15g
Total Carbohydrates: 37g (Dietary Fiber: 3g
Sugars: 3g)
Cholesterol: 13mg
Sodium: 251mg