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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

BAKED POTATO SOUP Recipe

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This recipe for BAKED POTATO SOUP is from OUR ROLLINS FAMILY HERITAGE 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:  
4 large baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 ounces) shredded cheddar cheese, divided
12 slices bacon, cooked, crumbled, and, divided
4 green onions, chopped and divided
1 (8-ounce) carton sour cream
Directions:
Directions:
Wash potatoes; prick several times with a fork. Bake at 400º for 1 hour or until done; cool. Cut potatoes in half lengthwise; scoop out pulp, reserve. Discard Shells.
Melt butter in a Dutch oven over low heat; add flour, stirring until smooth. Cook 2 minutes stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in potato, salt, pepper, 1 cup cheese, 1/2 cup bacon, and 2 tablespoons green onions; cook until heated (do not boil). Stir in sour cream; cook just until heated (do not boil). Sprinkle servings with remaining cheese, bacon, and green onions.
Number Of Servings:
Number Of Servings:
Yield: 10 cups

 

 

 

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