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Full Online Book HomeLearning KitchenVegetables - Potato Soup - Baked Potato Soup By Schmitty
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Vegetables - Potato Soup -  Baked Potato Soup By Schmitty Post by :Mr_Millionaire Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2094

Click below to download : Vegetables - Potato Soup - Baked Potato Soup By Schmitty (Format : PDF)

Vegetables - Potato Soup - Baked Potato Soup By Schmitty

Yield: 6 servings

2 large baking potatoes --about 1 1/2 pounds
1/3 cup all-purpose flour
4 cups skim milk
1/2 teaspoon pepper
1/4 teaspoon salt
4 ounces processed American cheese; cubed --like Velveeta light
1/2 cup fat-free sour cream

Preheat oven to 400 ººF.

Bake potatoes at 400 oF for 1 hour or until done; let cool slightly. Cut each potato in half lengthwise; scoop out pulp. Discard shells.

Place flour in a large saucepan. Gradually add milk, stirring with a whisk until well blended. Add potato pulp, pepper, and salt; cook over medium heat until thick and bubbly, stirring frequently. Add cheese, stirring until cheese melts. Remove from heat; stir in sour cream.

Per serving: 215 Calories (kcal); 6g Total Fat; (26% calories from fat); 13g Protein; 27g Carbohydrate; 23mg Cholesterol; 461mg Sodium

Food Exchanges: 1 Grain (Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

Weight Watchers Magazine, September/October 1997
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Vegetables - Baked Potato Soup Vegetables - Baked Potato Soup

Vegetables - Baked Potato Soup
4 large potatoes 2/3 cup butter 2/3 cup flour 1 1/2 quarts milk Salt and Pepper 4 green onions 1 cup sour cream 1/2 cup crisp-cooked bacon-crumbled 5 oz Grated cheddar cheese Heat oven to 350 degrees and bake the potatoes until tender. Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended.Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly.Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder.When

Vegetables - Potato Baked Potato Soup Vegetables - Potato Baked Potato Soup

Vegetables - Potato Baked Potato Soup
4 large baking potatoes -- (4 to 5) 1/2 cup butter or margarine 1/2 cup flour 6 cups milk -- (6 to 7) 3/4 tsp. salt 1/2 tsp. pepper 4 green onions -- chopped and divided 12 slices bacon -- cooked, crumbled and divided 1 1/2 cups shredded cheddar -- divided 8 oz. sour cream Wash, prick and bake potatoes for 1 hour at 400, or until done; let cool. Cut potatoes in 1/2 lengthwise and scoop pulp out in chunks and set aside; discard skins. Melt butter in saucepan over low heat. Add flour and cook