Appetizers / Soups / Salads

Baked Potato soup (recipe from BJ's magazine) is for Dinner.

Baked Potato soup (recipe from BJ's magazine) takes 30 minutes to prepare.

Baked Potato soup (recipe from BJ's magazine) takes 30 minutes to cook.

Baked Potato soup (recipe from BJ's magazine) makes 4 servings.

The ingredients for Baked Potato soup (recipe from BJ's magazine) are:

6 yukon gold potatoes
30 oz chicken broth
1 tbsp garlic
1/2 tsp salt
1/2 tsp pepper
1/3 cup flour
1 cup 2% milk
1-2oz shredded sharp cheddar cheese
6 slices bacon

Here is how you make Baked Potato soup (recipe from BJ's magazine):

Makes 4-6 servings (depending upon how big your bowl is -- I calculated nutrition info for 4 servings)1. Cut potatoes into small bite size pieces, put in pot and cover with just enough water. Bring to boil. Reduce heat, cover and simmer 10-15 min until potatoes are tender. Drain. Reserve 1 cup potatoes. In small bowl, mash reserved potatoes with fork, return to pot. 2. Stir in broth, garlic, salt and pepper. Heat to boiling. Reduce heat to medium; cook uncovered for 2 minutes. 3. In small bowl, stir flour into milk with whisk until well mixed. Add milk, mixture to potato mixture stirring constantly. Cook over medium heat, stirring frequently until thickened. 4.Top with crumbled bacon, shredded cheese and scallions if desired... The longer you simmer at the end, the thicker it becomes. YUMMY. Enjoy!Number of Servings: 4Recipe submitted by SparkPeople user TURNINGJ.

The nutritional information for Baked Potato soup (recipe from BJ's magazine) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 302.9

• Total Fat: 7.9 g
• Cholesterol: 22.6 mg
• Sodium: 1,560.4 mg
• Total Carbs: 51.1 g
• Dietary Fiber: 4.6 g
• Protein: 14.7 g