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Irish Baked Potato Soup

Dinner, Lunch, Low Phosphorus, High Potassium, Low Protein, Low Sodium


Based on 6 servings per recipe.

  • 2 large potatoes (russetts work best)
  • 1/3 cup flour
  • 4 cups skim milk
  • 1/2 teaspoon pepper
  • 4 ounces cheese, cubed
  • 1/2 cup fat free sour cream


  1. Bake potatoes at 400 degrees until tender or in microwave until done.
  2. Let cool and cut lengthwise and scoop out pulp.
  3. On medium heat, brown flour to a light brown color and gradually add milk, stirring until well blended.
  4. Add potato pulp and pepper.
  5. Cook over medium heat until thick and bubbly, stirring frequently.
  6. Add cheese, stir until melted.
  7. Remove from heat and stir in sour cream.

About This Recipe

This soup is baked potato comfort in a bowl. It's warm, creamy and lower in sodium than canned soup.

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