Baked Potato Soup

YIELD 4-6 servings

ACTIVE TIME 10 min

TOTAL TIME 25 min

INGREDIENTS

• 7 russet potatoes, diced

• 5 1/2 cups chicken stock

• 2 onions, diced

• 6 tbsp butter

• 6 heaping tbsp flour

• 1/4 tsp salt

• 1/2 tsp ground black pepper

• 1/4 tsp ground mustard

• 5 oz cream cheese, diced

• 1 1/2 cups milk

• 3 tbsp bacon bits

• green onions (garnish)

INSTRUCTIONS

1. In a medium pot boil chicken stock and potatoes for 15 min.

2. Meanwhile in a separate large pot, sauté onions in butter until tender. Then stir in the flour and seasonings.

3. Add in the cream cheese and as soon as the cheese starts melting, slowly whisk in the milk.

4. Once the mixture is smooth and bubbly, ladle in the potatoes with the stock until you've reached the desired consistency.

5. Stir in the bacon bits and garnish with scallions. Serve.

NUTRITION

Calories 350

Total Fat 21g

Saturated Fat 13g

Trans Fat 1g

Cholesterol 70mg

Sodium 1180mg

Total Carbohydrate 33g

Dietary Fiber 3g

Sugars 7g

Protein 9g