Directions:
- Preheat oven to 400 degrees Fahrenheit.
- In a heavy 1 1/2-gallon stock pot, heat the chicken stock. Add thyme, salt, and pepper.
- In a food processor, puree raw potatoes and onions. Add to stock. Simmer slowly for 1 1/2 to 2 hours. Add whipping cream and diced baked potatoes. (If soup becomes too thick, thin with water).
- To serve, ladle 8 ounces of hot soup into an oven proof serving bowl or slow cooker. Top with 2 to 3 ounces of shredded cheddar cheese. Place under the broiler for 4 to 6 minutes or until cheese is melted.
- Place on plate. Top with 1 tablespoon sour cream, 1 tablespoon diced scallions, and 1-tablespoon bacon, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 852.78 Kcal (3570 kJ) | ||
| Calories from fat | 438.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.76g | 75% | |
|---|---|---|---|
| Cholesterol | 139.03mg | 46% | |
| Sodium | 1018.55mg | 42% | |
| Potassium | 667.97mg | 14% | |
| Total Carbs | 68.23g | 23% | |
| Sugars | 9.73g | 39% | |
| Dietary Fiber | 6.73g | 27% | |
| Protein | 37.18g | 74% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 1.5mg | 8% | |
| Calcium | 762.1mg | 76% | |
| Amount Per 100 g | |||
| Calories | 120.86 Kcal (506 kJ) | ||
| Calories from fat | 62.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.91g | 75% | |
|---|---|---|---|
| Cholesterol | 19.7mg | 46% | |
| Sodium | 144.35mg | 42% | |
| Potassium | 94.67mg | 14% | |
| Total Carbs | 9.67g | 23% | |
| Sugars | 1.38g | 39% | |
| Dietary Fiber | 0.95g | 27% | |
| Protein | 5.27g | 74% | |
| Vitamin C | 0.9mg | 11% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.2mg | 8% | |
| Calcium | 108mg | 76% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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