Baked Potato Soup
| Ingredients |
- 2 Tbsp. Shedd's Spread Country Crock® Spread - 1 small onion, chopped - 2 medium baking potatoes (about 12 oz. ea.), baked*, peeled and coarsely chopped - 3 cups milk - 1 can (14.5 oz.) chicken broth - 1 cup shredded cheddar cheese (about 4 oz.) |
Directions
Melt Shedd's Spread Country Crock® Spread in 4-quart saucepot over medium heat and cook onion, stirring occasionally, 5 minutes or until tender. Stir in potato, milk and broth. Blend with a hand mixer until smooth. Bring to a boil over medium heat, stirring occasionally. Remove from heat and stir in 1/2 cup cheese. Cover and let stand 2 minutes; stir until smooth. Season to taste with salt and black pepper.
Sprinkle with remaining 1/2 cup cheese and serve, if desired, with crumbled bacon, chopped green onions and sour cream.
*Try using microwaved or boiled mashed potatoes.
Nutrition Information per serving
Calories 280, Calories From Fat 120, Saturated Fat 7g, Trans Fat 0g, Total Fat 13g, Cholesterol 35mg, Sodium 630mg, Total Carbohydrates 27g, Sugars 7g, Dietary Fiber 2g, Protein 14g, Vitamin A 10%, Vitamin C 35%, Calcium 30%, Iron 8%
Preparation Time 10 Minute(s)
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