"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Baked Potato Soup Recipe

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This recipe for Baked Potato Soup, by , is from Enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Rainey
Added: Wednesday, November 21, 2007


5 lbs. baking potatoes (6 large potatoes)
3 c. milk at room temperature
1 stick butter
3 c. onion, minced
7 1/2 c. chicken stock (or 1-2 heaping tbsp of "Better than Bouillon" dissolved in 7 1/2 cups water)
1/2-3/4 c. flour
1/2 tsp. thyme
1 tbsp. parsley
1 tsp. salt
sour cream, grated cheddar, chives and/or imitation bacon for garnish

Preheat oven to 350

Wash and dry potatoes, poke with a fork and bake for 1 hour and 15 minutes until soft. Cool to room temperature (refrigerate for 1 hour to speed up the cooling).

Remove the skins and coarsely chop the potatoes. Set aside.

Place 1 1/2 c. of chopped potatoes into a blender and blend with a little water to make the potatoes thin, yet smooth and creamy.

In a large, heavy pot, melt butter over medium-low heat. Add the onions and cook until soft and translucent (approx. 10 minutes).

In a separate pan, heat the chicken broth to boiling.

Using a wooden spoon, gradually mix the flour into the onion mixture and continue stirring for 3 minutes. Do not brown.

While stirring the mixture, slowly add the rest of the chicken broth to the onion mixture. Next, add the potato puree and mix well.

Lower the heat to simmer and cook for 30 minutes. STIR OFTEN TO AVOID SCORCHING THE BOTTOM.

Add milk, parsley, thyme, salt, papper and remaining chopped potatoes. Cover and simmer another 30 minutes, stirring often. If soup is too thick, thin with more milk.

Serve garnished with sour cream, cheddar, chives and/or imitation bacon.


Personal Notes:
Personal Notes:
I modified this recipe from a Penzey's Spices catalogue. It takes a good deal of time to make but yields a lot and is well worth it!!! Perfect on a cold day!




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