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Baked Potato Soup Recipe

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This recipe for Baked Potato Soup is from Roper Family Treasures, 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 medium potatoes (about 2 1/2 cups chopped)
2 links andouille
3 tablespoons butter
1 cup diced white onion
1 cup diced red bell pepper
2 tablespoons flour
4 cups stock from andouille
2 cups water
1/4 cup cornstarch
1 1/2 cup instant mashed potatoes
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon red pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half

Garnish with:
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)

Directions:
Directions:
Preheat oven to 400º. Bake potatoes for 1 hour or until done. When potatoes have cooked, remove and let cool. Boil andouille until tender. Keep stock for use in soup. Melt butter in a large saucepan and saute' onion and red bell peppers until light brown. Add the flour to the onions and bell pepper. Stir and make a roux. Add andouille stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes. Remove skin from potatoes and chop into chucks about 1/2 inch in size. In a food processor, chop andouille into small pieces. Add chopped baked potatoes, chopped andouille, half and half, spices and seasoning to the saucepan. Bring soup back to a boil then reduce heat and simmer the soup for another 15 minutes or until it is thick. Spoon about 1 1/2 cups of soup into a bowl and top with cheddar cheese, crumbled bacon and green onions.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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