Feedback about this article is posted here. Want to contribute? Click above to post feedback.
By Georgieanna Cooke11/24/2009
Baked or raw potatoes
100% whole milk or half and half
Salt & Pepper, to taste.
Green onion tops
Add diced potatoes into a pot with water just to cover. Cook until softened. Drain any remaining water. Mash some of the potatoes to thicken. Add butter, milk, salt and pepper to taste. A few minutes before serving, add the diced green onion tops and parsley, continue to simmer until ready to serve.
Garnish with crisp bacon and cheddar cheese.
I have not tried this yet, but it really sounds good.
BAKED POTATO SOUP
4 large baking potatoes
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk
1/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled, and divided
1-1/4 cups (5 ounces) shredded Cheddar cheese, divided
1 (8 ounce) carton sour cream
Wash potatoes and prick several times with a fork; bake at 400°
for 1 hour or until done. Let cool. Cut potatoes in half
lengthwise; then scoop out pulp.
Melt butter in a heavy saucepan over low heat; add all-purpose
flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add 6 cups milk; cook over medium heat, stirring
constantly, until mixture is thickened and bubbly.
Add potato pulp, salt, pepper, 2 tablespoons green onions,
1/2-cup bacon, and 1-cup cheese. Cook until thoroughly heated;
stir in sour cream. Add extra milk, if necessary, for desired
Serve with remaining onion, bacon, and cheese. Makes 10 cups
By Susan (Guest Post)10/03/2008
Baked Potato Soup
"This is an easy one to make, and quick too! Toppings are great added at the table.
Serve with all your baked potato favorites - chopped green onions, grated cheese, sour cream."
Original recipe yield: 4 -6 servings.
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
1/3 cup butter
1/3 cup all-purpose flour
4 cups skim milk
6 large baking potatoes, scrubbed
1 cup sour cream
DIRECTIONS: Microwave potatoes until done. While potatoes are cooking make a roux over low to medium heat.
Mix butter, margarine, or light olive oil, and flour.
DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.
Add your voice to the conversation. Click here to share feedback.