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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Baked Potatoe Soup Recipe

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This recipe for Baked Potatoe Soup is from The Thigpen 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:  
4 large baking potatoes
2/3 c butter or margarine
2/3 c all purpose flour
6 c milk
3/4 tsp salt
1/2 tsp pepper
4 green onions chopped and divided
12 slices of bacon cooked crumbled and divided
1 1/4 c shredded cheddar cheese divided
1 8 oz container sour cream
Directions:
Directions:
Bake potatoes at 400º for 1 hour or until done. Cool and cut lengthwise and scoop out pulp. Melt butter in heavy saucepan (dutch oven) over low heat. Add flour, stirring until smooth. Cook 1 minute stirring constantly. Gradually add milk. Cook over medium heat stirring constantly until mixture has thickened and is bubbling. Add potato pulp, salt, pepper, 2 tsp green onions, 1/2 c bacon and 1 c cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired thickness. Serve with remaining onion, bacon and cheese.
Personal Notes:
Personal Notes:
The fast way I do it....
Bake potatoes or use leftover ones, continue as above, use a bottle of Hormel real bacon bits or pieces instead of cooking bacon, just use as much as you like. Add all the onions, bacon and cheese together instead of using it for condiments.

 

 

 

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