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

Baked Potato Soup Recipe

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This recipe for Baked Potato Soup is from Let's Cook! The Rathbone Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large or 3 medium baking potatoes, baked or microwaved until fork-tender (fork can easily pierce and be removed from the potato)
1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 (14.5-ounce) can chicken broth
1 (12-ounce) can Evaporated Milk
Cooked and crumbled bacon, shredded cheddar cheese, sliced green onions. sour cream (optional)
Directions:
Directions:
1) Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk.
2) Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil.
3) Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese, sour cream and green onions, if desired.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is great on a cold rainy day- it is like a baked potato in a bowl- yum. Top with your favorite baked potato toppings or branch out and try something new.

 

 

 

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