Baked Potato Soup
- 4 large - Potatoes
- 2/3 cup - Butter
- 2/3 cup - Flour
- 1½ quart - Milk
- Salt & Pepper
- 4 - Green onions
- 1 cup - Sour cream
- 2 cups - Crisp-cooked bacon, crumbled
- 5 ounces - Cheddar cheese, grated
Heat oven to 350° and bake the potatoes until for tender.
Melt butter in a medium saucepan.
Slowly blend in flour with a wire whisk until thoroughly blended.
Gradually add milk to the butter-flour mixture, whisking constantly.
Whisk in salt & pepper and simmer over low heat, stirring constantly.
Cut potatoes in half, scoop out the meat and set aside.
Chop half the potato peels and discard the remainder.
When milk mixture is very hot, whisk in potato.
Add green onion & potato peels.
Whisk well, add sour cream & crumbled bacon.
Heat thoroughly.
Add cheese a little at a time until it is all melted in.
Serve with crusty French Bread & fresh butter.
Baked Potato Soup
Yield: 1 gallon
- 6 - Russet Potatos, peeled & sliced
- 1½ quarts - Chicken Stock
- 1/2 tablespoon - White Pepper
- 1/3 pound - American Cheese
- 2 cups - Milk
- 1 stick - Butter
- 1/4 to 1/2 cup - Flour
Garnishes:
- Sour Cream
- Crumbled Bacon
- Chopped Chives
- Shredded Cheese
Bring Stock to boil.
Add white pepper & potatoes.
Cook until potatoes are about half done.
In a separate pan, melt butter, and add flour a little at a time, stirring to make a roux.
Cook roux about three minutes.
Add roux to potatoes a little at a time.
Add cheese & milk.
Turn down heat to very low, and simmer for about 15 minutes.
Garnish with dollop of sour cream, crumbled bacon, chopped chives & shredded cheese.
Baked Potato Soup
Serves 6
- 4 large - Baking potatoes
- 2/3 cup - Butter
- 2/3 cup - Flour
- 1½ quarts - Milk
- 1 cup - Sour cream
- 4 - Green onions, chopped
- 5 ounces - Cheddar cheese, grated
- Salt & pepper
- 2 cups - Bacon, crisped & cooked
Heat oven to 450° and bake the potatoes until fork tender (1 hour).
Melt butter in a medium saucepan.
Slowly blend in flour with a wire whisk until thoroughly blended, making a roux.
Gradually add milk to the butter-flour mixture, whisking constantly.
Whisk in salt & pepper and simmer over low heat, stirring constantly.
Cut potatoes in half, scoop out the meat and set aside.
Chop half the potato peels and discard the remainder.
When milk mixture is very hot, whisk in potato.
Add green onions & potato peels.
Whisk well, add sour cream.
Heat thoroughly.
Add cheese a little at a time until all is melted in.
Serve.
Top with crumbled bacon.