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

Creamy Baked Potato Soup Recipe

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This recipe for Creamy Baked Potato Soup is from Hatch Family 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:  
2/3 c. butter
2/3 c. flour
7 c. milk
4 large baking potatoes, baked, cooled, peeled and cubed (about 4 cups)
2 green onions (thinly sliced)
1 yellow onion sautéed in butter with 1 clove minced garlic
10-12 strips bacon, cooked, drained, crumbled (bacon is optional...if I am making for a vegetarian crowd I leave it out)
1 1/4 c. cheddar cheese
1 c. sour cream
3/4 tsp salt (to taste-- I add a bit more usually)
1/2 tsp pepper
Additional cheese/green onions
Directions:
Directions:
In large stockpot over low heat melt butter, stir in flour slowly and whisk until thick and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly until soup begins to bubble. Reduce heat, simmer gently for 10 min. Add remaining ingredients, stir until cheese is melted. Top with green onions and cheese if desired. Serve immediately.
Personal Notes:
Personal Notes:
Great for a cool fall night. The kids love it. Can also add corn for a potato-corn chowder. Cooked salmon is also good to add.

 

 

 

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