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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Baked Potato Soup Recipe

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This recipe for Baked Potato Soup is from Francie's Family Favorites, 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 c. finely chopped onion
1 c. finely diced celery
˝ c. butter
⅓ c. plus 2 T. flour
3-4 c. chicken stock
1 qt. half and half
3-4 c. whole milk
4 large potatoes, baked, peeled and diced
1 lb. Velveeta©, cubed
salt and pepper to taste
1 T. dry parsley flakes, crumbled
Optional toppings: green onions, bacon bits, grated cheese
Directions:
Directions:
1. Heat butter in large kettle over medium heat until melted.
2. Add celery and onion. Sauté vegetables until soft, 4-5 minutes.
3. Stir in ⅓ cup flour to create rue.
4. Cook to incorporate flour, 5-7 minutes (or soup will taste like flour).
5. Slowly add about half the stock and mix until smooth.
6. Stir 2 tablespoons flour into 2 cups half and half and add it to stock.
7. Add remaining half and half, milk and stock.
8. Also add potatoes, Velveeta© and spices.
9. Reduce heat to low. Stir frequently until cheese melts. Do not boil.
10.Top with green onions, bacon bits, and grated cheese
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour plus time to bake potatoes

 

 

 

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