"This is a hearty potato soup that tastes like a creamy baked potato. I invented it to please a picky vegetarian daughter who pronounced it 'delicious'. Garnish with chives, shredded cheese or dried dill. Serve with a bread (flour tortillas, pita bread, sourdough or cornbread) and a salad or fruit." — NANCYMC
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potatoes, peeled and diced
1 (12 fluid ounce) can
salt to taste
freshly ground pepper, to taste
I was very pleased with this recipe. Nice and simple. I left the potatoes a little lumpy when smashing because I didnt want a totally smooth soup.
Would be much better with corn (ham too if non-vegetarian route)
This was a very delicious & fulfilling soup! All 3 of my children LOVED it.
i also have a teenage vegetarian as well as a meat-eating family. this soup satified everyone. we loved it
It was too bland for me. Ended up adding broccoli and cayenne, it helped a little.
I find this a great base for a hearty meal. We add just about anything you would add to a baked potato to the soup.
I thought this recipe was sort of bland, but made a good starting base. I added some fresh sliced mushrooms, carrots for flavor and color, and some crumbled bacon. The potatoes should be at least halved before cooking. I also added about a tablespoon of dried dill, and a few sprinkles of cinnamon. It was very good, thick and filling, but I don't think I would make this version again.
Although the recipe was pretty easy, we found it rather bland. I added parsley, shredded cheese, more garlic powder, and about 6 strips of crumbled bacon. It was do-able with that. I won't fix this particular recipe again. Sorry.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Potato Soup IV
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 628
** Calories from Fat: 385
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