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

Baked Potato soup with popovers Recipe

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This recipe for Baked Potato soup with popovers, by , is from HealthPartners Central Lab Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marvel Neubauer
Added: Friday, September 19, 2008


4 large baking potato
2/3 c.butter
2/3 c. flour
1 1/2 quarts of milk
salt and pepper
4 green onions
1 c. sour cream
2 c. crisp-cooked, crumbled bacon
5 oz. grated chedder cheese

Heat oven to 350 and bake the potatoes until fork tender. Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly.
Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder.(or make baked potato skins some other day) When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until it is all melted in.

Personal Notes:
Personal Notes:
Serve with easy popovers
Put in cold oven.
1c. flour
1c. milk
1/2 tsp. salt
Stir with a woodden spoon ( will be alittle lumpy- don't overbeat)
pour into well greased muffin pans
makes 9 in muffin pan or 6 in popover pan
put into cold oven, turn on to 450 degrees
bake for 30 minutes and DO NOT PEEK




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