Name: Loaded Baked Potato Soup
Total time: 1 h 40 min
Yield: 6 servings
Ingredients: 2 lb (900 g) russet potatoes, baked, skins removed (about 530 g of baked potato); 3 slices reduced-sodium bacon (about 24 g cooked); 1 tbsp olive oil (13.5 g); 1 small onion, diced (70 g); ½ tsp garlic powder (1.6 g); 3 tbsp all-purpose flour (24 g); 2 cups low-sodium chicken broth (480 g); 2 cups skim milk (490 g); ¾ cup shredded reduced-fat sharp cheddar, divided (85 g); ½ cup plain nonfat Greek yogurt (120 g); 3 green onions, sliced (45 g); ½ tsp salt; ¼ tsp black pepper

Ingredients

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2 lb russet potatoes, baked, skins removed (about 530 g of baked potato)
3 slices reduced-sodium bacon (about 24 g cooked)
1 tbsp olive oil
1 small onion, diced
½ tsp garlic powder
3 tbsp all-purpose flour
2 cups low-sodium chicken broth
2 cups skim milk
¾ cup shredded reduced-fat sharp cheddar, divided
½ cup plain nonfat Greek yogurt
3 green onions, sliced
½ tsp salt
¼ tsp black pepper

Method

Nutrition

Estimated

Per bowl (about 1½ cups) · serving size 1 of 6

Calories245

Total fat	7.7 g
Saturated fat	2.9 g
Sodium	396 mg
Total carbohydrate	30.2 g
Dietary fiber	1.9 g
Total sugars	7.1 g
Protein	14.2 g

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