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Baked Potato Soup Recipe

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This recipe for Baked Potato Soup, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Audrey & Steve Hackworth
Added: Monday, August 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 baking potatoes (about 2-1/2 lb)
2/3 c. all-purpose flour
6 c. 2% reduced-fat milk
1 c. reduced fat shredded extra-sharp cheddar cheese, divided
1 tsp. salt
1/2 tsp. ground black pepper
1 c. reduced-fat sour cream
3/4 c. chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper

Directions:
Directions:
Preheat oven to 400. Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. Cool, peel, and coarsely mash.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 tsp pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Place into serving dishes and sprinkle with cheese, 1-1/2 tsp onions, and bacon. Garnish with cracked pepper.

Number Of Servings:
Number Of Servings:
8

 

 

 

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