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Baked Potato Soup Recipe

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This recipe for Baked Potato Soup, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Lewis, Friend of CDL
Added: Tuesday, November 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. red potatoes
1/4 c. margarine, melted
1/4 c. flour
8 c. half & half
1 c. cheddar cheese, shredded
1 (16-oz.) block Velveeta cheese, melted
Garlic powder to taste
1 tsp. hot pepper sauce
1/2 lb. bacon, fried crispy
1/2 c. fresh chives, chopped
white pepper
1/2 c. fresh parsley

Directions:
Directions:
Dice unpeeled red potatoes into 1/2-inch cubes; place in a large pot, cover with warm water and bring to a boil. Let boil 10 minutes or until 3/4 cooked. In a separate large pot, combined melted margarine and flour, mixing until smooth. Place over low heat and gradually add half & half, stirring constantly, continue to stir until smooth and liquid begins to thicken. Add melted velvetta; stir well, drain potatoes and add to cream mixture, stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally. Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.

 

 

 

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