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Rachael Ray's 30-Minute Healthy Recipes

Baked Potato Soup


5 Servings

* 1/3 cup butter
* 1/3 cup all-purpose flour
* 4 cups skim milk
* 6 large baking potatoes, scrubbed
* 1 cup sour cream


Microwave potatoes until soft. Melt butter in a pot over low heat. Add in flour and cook stirring constantly, being careful not to burn it.

Gradually stir in the milk. Continue to cook for a few minutes, stirring constantly.

Peel and cut the potatoes and add them to the milk, butter and flour mixture. Add sour cream and serve.

Per Serving
Calories 656
Fat 22.3g
Carbs 97.5g
Protein 18g
Sodium 282mg

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