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Oxmoor House Photo by: Oxmoor House

Baked Potato Soup

This family-pleaser is the popular loaded and stuffed baked potato...soup style!

Gooseberry Patch DECEMBER 2007

  • Yield:

Ingredients

  • 4 large baking potatoes
  • 2/3 cup butter or margerine
  • 2/3 cup all-purpose flour
  • 7 cups milk
  • 4 green onions, sliced
  • 1 (12-oz.) pkg. bacon, cooked and crumbled
  • 1 1/4 cups (5-oz.) shredded Cheddar cheese
  • 1 (8-oz.) container sour cream
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • Garnish: additional shredded Cheddar cheese, cooked and crumbled bacon, sliced green onions

Preparation

Bake potatoes at 400° for one hour on until done; cool. Cut potatoes in half lengthwise; scoop out pulp and reserve. Discard shells.

Melt butter in a Dutch oven over low heat. Whisk in flour until smooth. Cook one minute, stirring constantly. Gradually whisk in milk; cook over medium heat 10 minutes, whisking constantly, until mixture is thickened and bubbly.

Stir in potato pulp and green onions; bring to a boil. Cover, reduce heat and simmer 10 minutes. Add bacon and next 4 ingredients; stir until cheese melts. Garnish, if desired. Serve immediately.

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Baked Potato Soup recipe

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