Friday, February 25, 2011


For step by step instructions click here.
Baked Potato Soup is my favorite soup. This soup can be really quick to make if you use leftover baked potatoes. I always bake extra potatoes so I can make this soup the next day.
4 large baking potatoes (2-3/4 lbs)
2/3 cup butter
2/3 cup all-purpose flour
3/4 tsp salt
1/4 tsp white pepper
6 cups milk
1 cup (8oz) sour cream
1/4 cup thinly sliced green onions (optional)
10 bacon strips cooked and crumbled (optional)
1 cup (4oz) shredded cheddar cheese (optional)
Bake potatoes at 350 degrees for 65-75 minutes or until tender; cool completely. Peel and cube potatoes. In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Remove from heat; whisk in sour cream. Add potatoes and onions (optional). Garnish with bacon and cheese.
Notes: Yield 10 servings

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