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Baked Potato Soup Recipe

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This recipe for Baked Potato Soup, by , is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Medine
Added: Friday, August 3, 2007


2 medium potatoes (about 2 1/2 cups chopped)
2 links andouille
3 tablespoons butter
1 cup diced white onion
1 cup diced red bell pepper
2 tablespoons flour
4 cups stock from andouille
2 cups water
1/4 cup cornstarch
1 1/2 cup instant mashed potatoes
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon red pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half

Garnish with:
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)

Preheat oven to 400. Bake potatoes for 1 hour or until done. When potatoes have cooked, remove and let cool. Boil andouille until tender. Keep stock for use in soup. Melt butter in a large saucepan and saute' onion and red bell peppers until light brown. Add the flour to the onions and bell pepper. Stir and make a roux. Add andouille stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes. Remove skin from potatoes and chop into chucks about 1/2 inch in size. In a food processor, chop andouille into small pieces. Add chopped baked potatoes, chopped andouille, half and half, spices and seasoning to the saucepan. Bring soup back to a boil then reduce heat and simmer the soup for another 15 minutes or until it is thick. Spoon about 1 1/2 cups of soup into a bowl and top with cheddar cheese, crumbled bacon and green onions.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 hour




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