"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Magpie's Baked Potato Soup Recipe

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This recipe for Magpie's Baked Potato Soup, by , is from Struttman Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Baur
Added: Sunday, June 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 large russet potatoes
3 T. butter
2 large onions, finely chopped
2 T. chopped parsley
1 T. Italian seasoning mix
1/2 tsp. salt or to taste
1/4 tsp. ground pepper or to taste
3 c. chicken stock
3 c. half-and-half or whole milk
1/2 c. sour cream
1 c. shredded Cheddar cheese
1/2 c. crumbled cooked bacon
1/3 c. chopped green onion

Directions:
Directions:
Preheat the oven to 350 degrees; scrub potatoes well and bake potatoes about 45 minutes, until tender. Let cool, peel and cut into cubes.

In a heavy soup kettle over medium heat, melt butter; cook onions until translucent. Add parsley, Italian seasoning, salt and pepper. Add chicken stock and potatoes. bring to a boil over medium-high heat; reduce heat and simmer gently for 15 minutes, stirring occasionally.

Stir in half-and-half or milk. Return to a boil, then reduce heat and simmer 15 minutes, stirring often to prevent sticking. Add sour cream; simmer 5 minutes.

Ladle into soup bowls; top with Cheddar, bacon and green onions or chives.

Number Of Servings:
Number Of Servings:
7 servings, about 1 1/2 cups each
Preparation Time:
Preparation Time:
1 hour 30 minutes

 

 

 

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