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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Beth's Baked Potato Soup Recipe

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This recipe for Beth's Baked Potato Soup is from CES 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:  
1/2 C chopped onion
1/2 C chopped celery
1 tbsp margarine
4 C half-and-half
1-1/2 tsp salt
1-1/2 tsp pepper
2 tbsp margarine
3 tbsp flour
2 large potatoes, baked, peeled, cut into cubes
1 C shredded Cheddar cheese
1/2 C bacon bits
1/2 C sour cream
Chopped fresh chives to taste
Directions:
Directions:
Saute the onion and celery in 1 tbsp margarine in a saute pan until tender. Combine the onion mixture, half-and-half, salt and pepper in a large saucepan; mix well. Heat to the boiling point, stirring occasionally.

Heat 2 tbsp margarine in a saucepan until melted. Whisk in the flour. Cook for 3 minutes or until of roux consistency, whisking constantly. Add the potatoes; mix well. Cook just until the potatoes are heated through, stirring frequently.

Ladle into soup bowls. Top each serving with Cheddar cheese, bacon bits, sour cream and chives.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
We believe this was one of Beth's personal recipes.

 

 

 

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