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Baked Potato Soup
Description: The comfort of home in a bowl. . . Warm up with this hearty potato soup, perfect for cold days.

Prep Time:10 minutes
Cook Time:24 minutes

Ingredients Preparation
2 lbs[1 kg]baking potatoes (3-4)
2 tbsp[30 mL]butter or margarine
1 medium onion, chopped
2 tbsp[30 mL]all purpose flour
3 cups[750 mL]chicken broth
1 can[354 mL]Carnation® Fat Free, 2% or Regular Evaporated Milk
½ tsp[2 mL]each; salt and pepper
½ cup[125 mL]shredded old Cheddar cheese

  fresh parsley, chopped
⅓ cup[75 mL]shredded old Cheddar cheese
Prick potato skins with fork. In microwave oven, bake potatoes on High (100%) for 10-12 minutes, turning once, or until potatoes are tender. Cool. Cut potatoes in half lengthwise. With spoon, scoop out potato (discard skins) and coarsely mash potato with fork. Set aside.

In a large saucepan, melt butter over medium heat. Sauté onion about 3 minutes. Stir in flour, heat about 1 minute. Pour in chicken broth; bring to boil, stirring frequently.

Add evaporated milk, potatoes, salt and pepper; heat through, about 5 minutes, stirring often. Remove from heat; stir in cheese until melted.

Garnish: Serve in bowls and sprinkle with parsley and cheese.

Makes 6 servings

Baked Potato Soup
Rate: 189 rating(s)

Nutritional Information

Servings Per Recipe
1 serving (10.8 oz)
Calories 247
Protein 12.1 g
Fat 9.3 g
Carbohydrate 29.1 g
Fibre2.1 g
Sodium 860 mg
Cholesterol 29 mg