"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Potato Soup---aka 'YUM YUM' soup Recipe

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This recipe for Baked Potato Soup---aka 'YUM YUM' soup, by , is from Texas Ties-From Texans' Kitchens and Those Who Love 'Em, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amanda Walker
Added: Wednesday, February 9, 2011

Category:
Category:

Ingredients:  
Ingredients:  
■12 slices bacon---cook until crispy, then crumble
■2/3 cup margarine
■2/3 cup all-purpose flour
■7 cups milk
■4 large baked potatoes, cubed (Peel if desired, I like to leave the skin on)
■4 green onions, chopped (1/2 a finely chopped Vidalia can be substituted)
■1 1/4 cups shredded Cheddar cheese
■1 cup sour cream
■Salt and pepper to taste

Directions:
Directions:
Directions

1.Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2.In a stock pot, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until slightly thickened. (Soup thickens after you add potatoes!)
3.Stir in potatoes and onions. Bring to a boil, stirring frequently.
4.Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Number Of Servings:
Number Of Servings:
8+
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
You can also substitute chicken broth for the milk if you prefer.

 

 

 

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