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recipe card
October 26, 2001

soup
Baked Potato Soup

I got the following recipe from Allrecipes.com and it turned out delicious! It was such a thick soup, though, that next time, I might make it and put it in a baking dish, sprinkle cheese on top and bake it - it be just as good that way! I served this with cinnamin raisin bread from my breadmaker (first try at a from-scratch recipe since I got the breadmaker) and salad. We were really full! :)

Prep Time: approx. 15 Minutes. Cook Time: approx. 1 Hour
Original recipe makes 3 quarts ( 12 servings). Recipe has been scaled to make 4 servings.

3 baking potatoes
3 tablespoons and 1-3/4 teaspoons butter
3 tablespoons and 1-3/4 teaspoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons and 2 teaspoons bacon bits, divided
1-1/3 green onions, chopped
3-1/2 ounces shredded Cheddar cheese
1/3 (8 ounce) container sour cream

Directions

  1. Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
  2. In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened.
  3. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through.
  4. Serve topped with remaining bacon, onions and cheese.

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