"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Baked Potato Soup Recipe

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

Contributor:  
Contributor:  
Margie Vonderwerth
Added: Tuesday, August 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
9 Baking Potatoes
2/3 Cup Butter
2/3 Cup all-purpose flour
6 Cups Whole Milk
1 1/2 Tsp.. salt
1 Tsp. ground black pepper
1/2 Cup Bacon Bits, divided
4 Green Onions, chopped
10 oz. shredded Cheddar Cheese
1 (8 oz.) container sour cream

Directions:
Directions:
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, scoop out the flesh (while the others are cooking). 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. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 Tbsp. green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon,onions and cheese.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
Approximately 15 minutes

 

 

 

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