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Ingredients
- 3 lb all-purpose potatoes scrubbed, and pierced in several places
- 1 Tbsp. butter or possibly margarine
- 1 1/2 c. finely-minced onions
- 2 Tbsp. chopped garlic
- 1 can chicken broth - (14 1/2 ounce)
- 3 c. lowfat milk
- 1 tsp salt
- 1/4 tsp freshly-grnd black pepper Shredded chedder cheese Crumbled cooked bacon Minced scallions
Directions
- Heat oven to 400 degrees. Bake potatoes 1 hour or possibly till tender when pierced. Peel when cold sufficient to handle.
- Heat Butter in a 4- to 6-qt pot over medium-low heat. Stir in onions and garlic, cover and cook 10 min till soft, but not brown.
- Add in 2/3 of the potatoes and mash with a potato masher. Add in broth, lowfat milk, salt and pepper. Bring to a simmer, stirring occasionally.
- Cut remaining potatoes in small cubes. Add in to soup and stir gently to reheat. Sprinkle each serving with toppings.
- This recipe yields 8 one-c. servings or possibly 4 main dish servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 611g | |
| Recipe makes 4 servings | |
| Calories 334 | |
| Calories from Fat 44 | 13% |
| Total Fat 5.07g | 6% |
| Saturated Fat 3.11g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 876mg | 37% |
| Potassium 1532mg | 44% |
| Total Carbs 60.42g | 16% |
| Dietary Fiber 7.1g | 24% |
| Sugars 13.83g | 9% |
| Protein 13.29g | 21% |
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