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Baked Potato Soup Recipe

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This recipe for Baked Potato Soup is from Recipes from the Heart, 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:  
2 c chicken stock
2 c milk
4 T butter
1/4 c. flour
3 bay leaves
1/4 t. white pepper
1 lg Idaho potato, peeled and finely diced
1/2 t. salt

Toppings:
1 c sour cream
1 c shredded cheddar cheese
1/2 c. green onion, finely chopped
1/2 c. bacon bits
Directions:
Directions:
Heat chicken stock and milk in a large saucepan over medium-high heat to almost boiling. Remove from heat and set aside.
Reduce heat to low. In a large soup pot, melt butter. Add flour, stirring constantly 3 minutes to make a roux. Gradually add milk mixture to roux, pouring in a slow and steady stream, while stirring vigorously to blend and eliminate lumps. Add bay leaves and white pepper.
Add diced potato and salt and continue simmering over low heat 15 to 20 minutes or until potatoes are tender and soup thickens. Lightly mash potatoes in soup and stir to blend well. Pour soup into ovenproof soup crocks and top with sour cream, cheddar cheese, green onion and bacon bits. Bake in oven to melt cheese.
Number Of Servings:
Number Of Servings:
Makes 4 cups (2-4 servings)

 

 

 

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