Directions:
- In a large Dutch oven or stockpot over low heat, melt butter.
- Stir in flour; stir until smooth and bubbly.
- Gradually add milk, stirring constantly, until sauce has thickened.
- Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble.
- Reduce heat; simmer gently for 10 minutes.
- Add remaining ingredients; stir until cheese is melted.
- Serve baked potato soup immediately.
- This baked potato soup recipe serves 6 to 8.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 641.57 Kcal (2686 kJ) | ||
| Calories from fat | 304.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.81g | 52% | |
|---|---|---|---|
| Cholesterol | 91.53mg | 31% | |
| Sodium | 1062.92mg | 44% | |
| Potassium | 567.05mg | 12% | |
| Total Carbs | 62.65g | 21% | |
| Sugars | 15.73g | 63% | |
| Dietary Fiber | 5.63g | 23% | |
| Protein | 21.65g | 43% | |
| Vitamin C | 2.1mg | 3% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 1.4mg | 8% | |
| Calcium | 672.7mg | 67% | |
| Amount Per 100 g | |||
| Calories | 114.92 Kcal (481 kJ) | ||
| Calories from fat | 54.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.06g | 52% | |
|---|---|---|---|
| Cholesterol | 16.4mg | 31% | |
| Sodium | 190.4mg | 44% | |
| Potassium | 101.58mg | 12% | |
| Total Carbs | 11.22g | 21% | |
| Sugars | 2.82g | 63% | |
| Dietary Fiber | 1.01g | 23% | |
| Protein | 3.88g | 43% | |
| Vitamin C | 0.4mg | 3% | |
| Iron | 0.2mg | 8% | |
| Calcium | 120.5mg | 67% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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