Baked Potato Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 medium to large Russet potatoes (scrubbed clean)
1 1/2 - 2 cups cream or half and half
2 sticks softened butter (not margarine)
1 1/2 cups grated cheddar cheese
4-6 strips crispy cooked chopped bacon
salt and pepper to taste
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Directions: |
Directions:When boiling potatoes use just enough water to cover the potatoes and leave the skin on while cooking potatoes. The liquid will be used in the soup recipe. When potatoes are done, remove skin, cut the potatoes into desired size and return to the cooking pot. I leave the potatoes chunky. Add the half and half or cream to the water used to boil potatoes. Season well with salt and pepper. When adding the cream mixture and softened butter, do so a little at a time. You might need to reduce the heat a bit also. The consistency of the soup and how much cream/half and half and butter is determined in part by the size of the potatoes. Blend all ingredients together well, testing for seasoning. Mixture should be thick and creamy |
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Number Of
Servings: |
Number Of
Servings:4+ |
Preparation
Time: |
Preparation
Time:2-3 hours total time |
Personal
Notes: |
Personal
Notes: This soup tastes just like a baked potato!
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