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Baked Potato Soup Recipe

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This recipe for Baked Potato Soup, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Friday, September 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 large Russet potatoes
4 14-1/2-oz. cans chicken broth
2 tsp. parsley flakes
2 tsp. chives
1/2 C. Cheddar cheese, shredded
1/2 C. butter
4 T. flour
2 C. cream
2 C. milk
8 green onions, sliced
1/2 tsp. pepper
1 tsp. salt
1/2# bacon, cooked and crumbled

Directions:
Directions:
Bake scrubbed potatoes in 350 degree oven until partially cooked, but still firm. (About 1/2 hour)
Dice potatoes and set aside.
Melt butter in heavy Dutch oven. Add flour and cook one minute.
Add broth and cook and stir over medium heat until just boiling. Add cream and milk and continue stirring until mixture begins to thicken. Add potatoes, parsley, chives, saaltand pepper.
Cook 10 more minutes.
Serve with the green onions, cheese and bacon on the side for garnish.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour total time
Personal Notes:
Personal Notes:
We often serve a variety of soups for Christmas Eve Supper. This is one of the favorites.

 

 

 

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