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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Loaded Baked Potato Soup Recipe

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This recipe for Loaded Baked Potato Soup is from Stuff Your Face, 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 organic potatoes (about 3 pounds)
1/2 cup all-purpose flour
6 cups organic reduced fat milk
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon paprika

1 cup organic sour cream
1 cup chopped green onions, divided
1 cup organic cheddar cheese, coarsely grated
6 uncured bacon slices, cooked and crumbled
Directions:
Directions:
1. Preheat oven to 400 degrees.

2. Pierce potatoes with a fork, bake at 400 degrees for 1 hour or until tender. Cool. Peel potatoes, coarsely mash. Set skins aside.

3. Place flour in a large pot, gradually add milk and whisk until blended. Add salt, pepper, and paprika. Cook over medium-low heat until thick and bubbly for about 10 minutes.

4. Stir in crumbled potatoes, sour cream and 1/2 cup of onions. Cook over low heat for 10 minutes or until thoroughly heated (do not boil). Remove from heat. Serve.

5. Set out bowls with cheese, onions, and bacon. Let everyone choose their toppings for the soup.

8. Optional: Save the potato skins for another meal. Brush them with olive oil, add your favorite seasonings, cheese or other toppings. Bake in the oven at 350 degrees until crispy. Makes a delicious snack!
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
We first enjoyed this soup at the Youngs' home in Kennett Square, PA. It was an immediate family favorite!

 

 

 

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