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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Baked Potato Soup Recipe

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This recipe for Baked Potato Soup is from Those Partin Girls , 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:  
Béchamel:
6 Tbl. Butter
6 Tbl. Flour
3 cups Milk

25 ounces Cream of Chicken Soup, undiluted
˝ pound Velveeta Cheese, cubed
˝ cup Onion, chopped
1 quart Half-and-Half
Potatoes – amount desired, boiled with skins on, chopped
Pepper to taste
Directions:
Directions:
In a large, heavy saucepan, melt the butter. Using a wire whisk, slowly stir in the flour until well combined. Slowly whisk in the milk, stirring well so that the roux does not have lumps. Continue to whisk on medium heat until the roux thickens.

Stir in the Cream of Chicken soup. Heat over medium-low until the mixture begins to steam. Add the cheese and onions. As the cheese begins to melt, add the Half-and-Half. Heat this mixture until it begins to steam. Add the potatoes and pepper and stir well to incorporate the cheese. Serve and enjoy!
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Puffy Muffin recipe

 

 

 

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