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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Potato Soup Recipe

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This recipe for Baked Potato Soup is from Eatting at Terri's Kitchen, 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 medium potatoes
3 T. butter
1 c. onion
2 T. flour
4 c. chicken broth
2 c. water
1/4 c. cornstarch
1 1/2 c. instant potatoes (dry0
1 t. salt
3/4 t. pepper
1/2 t. basil
1/8 t. thyme
1 c. half and half
Sour Cream
1/2 c. shredded cheddar cheese
1/4 c. crumbled cooked bacon
2 green onions chopped (green part only)
Directions:
Directions:
Bake potatoes until done. Cool. Melt butter in large saucepan and saute onions until light brown. Add flour to make a roux.
Add broth, water, cornstarch, mashed potato flakes, and spice's to the pot and bring to boil. Reduce heat and simmer 5 minutes.
Cut potatoes and remove skin. into 1/2 inch size.
Add cut baked potatoes and half and half to saucepan, bring back to a boil, then reduce heat and simmer for another 15 minutes or until thick.
Spoon about 1 1/2 c. of soup to bowl and top with sour cream, cheese, bacon and green onions
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 min

 

 

 

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