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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Baked Potato Soup Recipe

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This recipe for Baked Potato Soup is from Spivey/Merrill Family and Friends 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 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk (or more depending on how thick you like your soup)
1/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled, and divided
1-1/4 cups (5 ounces) shredded Cheddar cheese, divided
1 (8 ounce) carton sour cream
Directions:
Directions:
Wash potatoes and prick several times with a fork; bake at 400° for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; then scoop out pulp.
Melt butter in a heavy saucepan over low heat; add all-purpose flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 6 cups milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add potato pulp, salt, pepper, 2 tablespoons green onions, 1/2 cup bacon, and 1 cup cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if necessary, for desired thickness.
Serve with remaining onion, bacon, and cheese.
Number Of Servings:
Number Of Servings:
4-5 servings (Yields 10 cups)
Preparation Time:
Preparation Time:
1 hr 15 minutes
Personal Notes:
Personal Notes:
Serve in a bread bowl. This soup is fantastic on a cold day with warm friends!

 

 

 

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