"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Baked Potato Soup Recipe

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

Contributor:  
Contributor:  
Carol Goings, Spivey family friend
Added: Sunday, February 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 large baking potatoes
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk (or more depending on how thick you like your soup)
1/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled, and divided
1-1/4 cups (5 ounces) shredded Cheddar cheese, divided
1 (8 ounce) carton sour cream

Directions:
Directions:
Wash potatoes and prick several times with a fork; bake at 400 for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; then scoop out pulp.
Melt butter in a heavy saucepan over low heat; add all-purpose flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 6 cups milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add potato pulp, salt, pepper, 2 tablespoons green onions, 1/2 cup bacon, and 1 cup cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if necessary, for desired thickness.
Serve with remaining onion, bacon, and cheese.

Number Of Servings:
Number Of Servings:
4-5 servings (Yields 10 cups)
Preparation Time:
Preparation Time:
1 hr 15 minutes
Personal Notes:
Personal Notes:
Serve in a bread bowl. This soup is fantastic on a cold day with warm friends!

 

 

 

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