Description
Easy cream of potato soup with russet potatoes.
Ingredients
- 4 large baked potato (Russet) - you will only be used the potato pulp
- 3 TBSP of green onions (scallions) sliced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 tsp Dill (dried)
- 1/4 tsp salt for the dish
- 1/4 tsp pepper
- 4 cups of 2 % milk
- 1 cup of shredded American cheese
- For Topping: 3 TBSP green onions (scallions) sliced, 5 slices bacon (cooked and crumbled), and 3 TBSP of Shredded cheese
Instructions
- Clean the potatoes—Peirce the potatoes with a fork. Then, roll them in some salt 1 tsp of salt. Not all of it will stick.
- Place them on a microwaveable plate in the microwave for 20 minutes for all 4 potatoes. Check for doneness by poking it with a knife. If the knife goes through, you are done. If they don't, add another 5 minutes until done.
- Then let cool and cut them open longways. Scoop out the center and put it in a bowl, and set aside. Note: Place the potato skins aside and use them for another meal.
- In a large saucepan, add butter to the pan with the 3 tbsp of green onions (scallions) sliced scallions for 3 minutes, then stir in flour, dill, salt, and pepper.
- Add the 4 cups of milk and cook and stir until thick and bubbly—Cook for 1 more minute.
- Add potato pulp and 1 cup of shredded cheese and stir until the cheese melts.
- Serve immediately and garnish with a little bit of shredded cheese, scallions, and bacon.
Notes
Serve immediately and garnish with a little bit of shredded cheese, scallions, and bacon.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: soup
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1 small bowl
- Calories: 414.24 kcal
- Sugar: 10.28 g
- Sodium: 247.5 mg
- Fat: 16.01 g
- Saturated Fat: 9.61 g
- Trans Fat: 0.56 g
- Carbohydrates: 56.77 g
- Fiber: 5.72 g
- Protein: 12.38 g
- Cholesterol: 44.7 mg