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Baked Potato Soup Recipe

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This recipe for Baked Potato Soup is from Preston-Bell Family Recipes, 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:  
Soup:
4 large russet potatoes
6 c. milk
1/2 c. butter
Concentrated chicken stock or bouillon cubes (equivalent to 2 c. of stock)
1 small onion, grated (preferably white)
salt and white pepper, to taste
1/2 c. to 1 c. of freshly grated cheddar cheese

Garnish:
1/2 c. sour cream
1/4 c. fresh chives, sliced into 2 in. lengths
6 slices bacon, crisp
Directions:
Directions:
1. To make soup: Bake well scrubbed potatoes at 400ºF until fork tender (about an hour). No foil wrap and no microwaving, the potato skins should stay dry.

2. In a pot, heat milk and butter; stir in stock or bouillon until it dissolves.

3. Stir in onion, salt, and white pepper; simmer the mixture over low heat.

4. Cut finished potatoes in half length wise. Scoop out potato meat, reserving some of the skins for garnish, and stir into hot milk; mashing as you go. The soup should start to look thick and creamy. Simmer over low heat for another 10 to 15 minutes.

5. Put potato skins back into oven to crisp (about 5 min.). Stir in grated Cheddar cheese into milk and potato mixture. While cheese melts, break up crispy potato skins.

6. Serve portions with a dollop of sour cream, chives, bacon and potato skins.
Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
You can use garlic pepper salt instead of salt and white pepper.
Chives are optional.

 

 

 

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