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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

EWJ Baked Potato Soup Recipe

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This recipe for EWJ Baked Potato Soup is from Entertain With Jane, 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 butter (1 stick)
1/4 c flour
4 c milk
1 c heavy cream
4 baking potatoes, baked, cooled, peeled and cubed
1 shallot, chopped
1 garlic clove, chopped
10 to 12 strips bacon, cooked, drained, and crumbled
1 c shredded mozzarella cheese
1/2 c (4 ounces) sour cream
1 t salt
1/2 t white pepper
1/4 c chopped fresh parsley
Directions:
Directions:
In a large pot over medium heat, melt the butter. Add shallots and garlic, simmer for 2 minutes. Stir in flour; stir until smooth and bubbly. Gradually add milk, then cream, stirring constantly until sauce has thickened. Next, add potatoes. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 15 minutes. Add salt, pepper, bacon, and sour cream. Stir in cheese and allow to melt. Garnish with parsley. Serve immediately.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
When I make this soup, I use cheddar instead of mozzarella cheese. It's delish either way.

 

 

 

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