Nutritional Info

Nutrition Facts

Serving Size 1 (340g)

Calories 441
Calories from Fat 170 (39%)
Amount Per Serving %DIV
Total Fat 18.9g 29%
Saturated Fat 11.8g 59%
Monounsaturated Fat 6.1g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 64.6mg 22%
Sodium 496.1mg 22%
Potassium 1126.8mg 24%
Total Carbohydrate 46.9g 16%
Dietary Fiber 4g 16%
Sugars 2.8g
Protein 17.9g 36%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
 
Recipe Description
Baked potato soup is one of the soups that most comforts the soul.  A creamy broth filled with potatoes and topped with cheese and bacon is really hard to beat, and this soup is enhanced with fennel.
Prep time
20 min
Cook time
1 hr 40 min
Ready In
2 hr

Ingredients

Serves Tool

Serves To:USMetric
5 Slice(sli)  cooked crisp bacon, diced
1   green onion, diced
2 1/2 Tablespoon(T)  butter
1/4 Teaspoon(t)  celery salt
1/4 Teaspoon(t)  pepper, freshly ground, or more to taste
1/2 Teaspoon(t)  salt, or to taste
1 1/2 Teaspoon(t)  chives
1 Cup(c)  cheddar cheese, shredded and divided
1/2 Cup(c)  sour cream
1 1/4 Teaspoon(t)  fennel seeds
1/2 Cup(c)  half and half
3 Cup(c)  whole milk
5   medium russet potatoes

Preparation

Preheat the oven to 350° F.  Wash and scrub the potatoes and pat them dry.  Rub the potatoes with butter, place them in a baking pan, and bake for 1 hour and 15 minutes, or until a fork inserted into a potato goes in smoothly.  Remove the potatoes from the oven and let them cool slightly.  While the potatoes are cooling, combine the milk, half and half and fennel seeds in a saucepan, and scald the mixture.  Scalding is heating milk over a moderate flame just until it reaches the boiling point but is not actually boiling.  This will keep the mixture from separating.  Then remove the pan from the heat.  Let the milk mixture cool slightly, leaving the fennel seeds in.  When the potatoes are cool enough to work with, peel four of them, and then carefully cut them in half and spoon out the cooked potato into a food processor.  You should have about 1 1/2 to 2 cups of cooked potato.  Leave the skin on the fifth potato, dice it, and set it aside.  To the potatoes in the food processor, add the sour cream, chives, salt, pepper, celery salt and 1/2 cup plus 1 tablespoon cheddar cheese.  Strain the fennel seeds from the warm milk and discard them.  Pour the milk mixture into the food processor, and process everything for 1 1/2 to 2 minutes, until smooth.  Transfer the mixture into a sauce pan, then add the butter and the reserved diced potato.  Stir frequently and simmer over very low heat for about 15 to 20 minutes.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Baked Potato Soup
Enter multiple addresses on separate lines or separate them with commas.