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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Baked potato soup Recipe

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This recipe for Baked potato soup is from The Rusch 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:  
6 c chicken broth
6-8 c potatoes, peeled and cubed
½ t seasoning salt (can be omitted depending on how salty the broth is)
¼ t white pepper
¼ t ground red pepper
8 oz cream cheese
4-5 slices bacon, cooked and crumbled
½ c chopped green onions or chives
Directions:
Directions:
Combine broth, potatoes and spices in large kettle and boil on medium heat until potatoes are tender. Smash a few to use as a thickener for the soup. Smash more or less depending on how chunky you like your soup. Reduce heat to low and stir in cream cheese, bacon, and green onions. Heat stirring frequently until cheese melts, this does take some time for it to fully melt. Simmer on low for 30-40 minutes. 3-4 hours would be ideal for it to simmer in a crockpot on low.

 

 

 

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