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Baked Potato Soup Recipe

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

Contributor:  
Contributor:  
Melanie DeLong
Added: Friday, June 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 small to medium baked potatoes
2/3 c butter
2/3 c flour
6 c milk
tsp salt
tsp pepper
4 green onions, chopped
12 slices bacon, cooked and chopped
1 c shredded cheddar cheese
8 oz. carton sour cream
1 Tb chicken flavored soup base

Directions:
Directions:
Cut cooled baked potatoes into inch cubes with skins on. Can remove skins if you prefer. In a large soup pan, make a paste of butter and flour. Add milk slowly and heat over medium heat. Add salt, pepper, onions, bacon, cheese, sour cream and soup base. (Optional: Reserve some of the bacon and cheddar to sprinkle on each serving.) Continue to heat over low to medium temperature until served. Will be on the thick side.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
approx 1 hour if you count baking the potatoes
Personal Notes:
Personal Notes:
Very tasty! This recipe came from a Morton High School cook book. It was submitted by Key Doll Hoffmire, a Home Ec teacher at the High School.

 

 

 

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