4 potatoes, baked or microwaved
½ cup butter , or margarine
1 tbsp olive oil
1 white onion, finely chopped
1 bunch green onion , or scallions (finely chopped)
½ cup all-purpose flour
14 ½ oz Swanson’s Vegetarian Vegetable Broth
3 ¼ cups half and half
bacon, cooked and crumbled , optional
cheddar cheese, shredded , optional
fresh chives
cracked black pepper, to taste
kosher salt , or sea salt
Melt butter in large saucepan over medium heat.
Add olive oil, white onion and the green onion or scallions; cook, stirring occasionally, for 1-2 minutes or until tender.
Stir in flour and cook for several minutes.
Gradually stir in broth and half and half.
Scoop potato pulp from 2 of the potatoes and mash.
Add pulp to broth mixture and cook over medium heat, stirring occasionally until mixture comes just to a boil.
Dice remaining potatoes and add to soup. Heat through.
Season with salt and ground black pepper.
Top each serving with bacon, cheese and snipped chives, if desired.
Sugar: 2g
:
Calcium: 126mg
Calories: 365kcal
Carbohydrates: 31g
Cholesterol: 36mg
Fat: 25g
Fiber: 3g
Iron: 1mg
Potassium: 619mg
Protein: 6g
Saturated Fat: 10g
Sodium: 387mg
Vitamin A: 995IU
Vitamin C: 23mg
