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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Baked Potato Soup Recipe

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This recipe for Baked Potato Soup is from The Licate Family Cookbook, 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:  
1 T butter
1 large sweet onion (1 cup chopped)
2 cans 14-1/2 oz chicken broth
6 already baked Russet potatoes (8-12 oz each)
1 cup milk
1/2 cup sour cream
salt & pepper to taste
Optional: Bacon bits or shredded cheese to taste
Directions:
Directions:
Melt butter in 4-1/2 quart soup pot. Meanwhile, chop onion, add to pot. Cook 2 minutes on medium high to soften onion. Add broth, raise heat to high. Bring to a boil. When soup boils, lower heat to medium.

Cut potatoes in half. (Bake 10 potatoes at 475º for one hour. Freeze unused potatoes.) Scoop out insides of potatoes within 1/4" of the sides into a bowl (about 3 cups). Cut potatoes into bite size pieces. Add to pot.

Add milk and sour cream, stir well. Do not boil once milk is added. Cook 3-5 minutes or until heated through. Serve at once.

Garnish with bacon bits and cheese if desired.
Number Of Servings:
Number Of Servings:
4

 

 

 

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