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Baked Potato Soup Recipe

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This recipe for Baked Potato Soup is from Pfeiffer Pfamily Cookbook 2011, 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:  
6 baking potatoes
2 bunches green onions chopped fine
1 cup butter
2 stalks celery, chopped fine
1/2 bell pepper, finely chopped
4 potatoes, cubed small
1 qt. half and half
2 pts. Whipping cream, (opt. use milk)
1/2 cup flour
Salt and pepper to taste
1 cup sour cream
1/2 lb. bacon, cut into pieces and fried until crisp
4 cups shredded cheese
oil for frying
Directions:
Directions:
Wash and oil 6 potatoes. Bake at 375º for 1 hour or until they are done. Cool slightly, slice in half, remove the flesh, and chop into coarse chunks. Slice the skins into thin strips. Set aside.
Melt butter in a large pot. Add vegetables and the cubed potatoes (not the ones you baked). Pour in enough water to just cover vegetables. Cook until tender. Mash vegetables with a potato masher. Mix flour with half and half until smooth. Slowly pour into the soup and cook until thickened without boiling. Add the baked potato chunks. Add whipping cream, sour cream, bacon, and 1/2 the cheese. Fry the potato skin strips in oil until crisp. Add to soup and serve with more shredded cheese. This can be served in a bread bowl.
Number Of Servings:
Number Of Servings:
15 servings
Personal Notes:
Personal Notes:
This tastes a lot like Claim Jumper’s baked potato cheese soup. My family’s favorite.
For a healthier version: Use only milk instead of cream and half and half. Use buttermilk in place of sour cream.

 

 

 

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