Potato Chip Potato Soup
Quick and Easy Grilled Cheese
Ingredients
- 2 Tbsp butter
- 2 Tbsp all purpose flour
- ½ tsp garlic powder
- 1 (32-oz) carton chicken broth
- 2 lb russet potatoes, peeled and cut into 1-inch pieces
- ¾ cup milk
- 1 cup shredded mozzarella cheese
- 1½ cups kettle cooked potato chips
- 3 slices bacon, cooked and crumbled
Instructions
- Melt butter in a Dutch oven over medium heat; add flour and garlic powder; cook, stirring constantly, 2 minutes. Gradually stir in broth. Add potatoes; bring to a boil, reduce heat, and simmer 10 minutes or until potatoes are tender.
- Puree soup until smooth. Return soup to pot. Stir in milk and cheese until blended. Season with salt and pepper, if desired. Top servings with potato chips and crispy bacon.
Side Dish Ingredients
- 2 Tbsp butter, softened
- 4 slices sandwich bread
- 2 slices Cheddar cheese
Side Dish Instructions
- Preheat oven to 450°F. Spread butter on 1 side of each bread slice. Place 6 slices of bread, buttered side down, on a baking sheet.
- Top each with 1 slice cheese and remaining bread slices, buttered side up, to make sandwiches.
- Bake 6 to 8 minutes per side or until bread is toasted and cheese is melted.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 2 | |
| Calories |
604
|
357
|
961
|
| Fat (g) | 25 | 24 | 49 |
| Sat. Fat (g) | 12 | 13 | 25 |
| Protein (g) | 24 | 15 | 39 |
| Carb (g) | 73 | 27 | 100 |
| Fiber (g) | 6 | 4 | 10 |
| Sodium (mg) | 1314 | 521 | 1835 |
| T. Sugs (g) | 6 | 4 | 10 |
| A. Sugs (g) | 1 | 4 | 5 |
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