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$1.97 per serving
Ready in 30 minutes
Spoonacular Score: 54%
Loaded Baked Potato Soup is a main course that serves 4. One serving contains 770 calories, 27g of protein, and 61g of fat. For $1.97 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe from The Squishy Monster has 1 fans. It is perfect for Autumn. Head to the store and pick up butter, cream, baked potatoes, and a few other things to make it today. To use up the unbleached flour you could follow this main course with the Panettone – Cupcake Style as a dessert. Taking all factors into account, this recipe earns a spoonacular score of 54%, which is good. Loaded Baked Potato Soup with Crispy-Fried Potato Skins, Loaded Baked Potato Soup, and Loaded Baked Potato Soup are very similar to this recipe.
Read the detailed instructions on The Squishy Monster
Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.
If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.
You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.
To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.
You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.
To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.