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BAKED POTATO SOUP Recipe

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This recipe for BAKED POTATO SOUP is from Bergevin 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:  
4 large baking potatoes
2 tbsp. butter or olive oil
1/2 onion, chopped
8 cups chicken broth
salt and pepper
1/2 cup heavy whipping cream
2 cups Colby or mild cheddar cheese, shredded

GARNISH

1 cup cooked bacon, crumbled
1/4 cup chives, chopped

Directions:
Directions:
Bake potatoes, until cooked through, (about 1 hour). Place the butter or olive oil in a large soup pot. Add the onion and cook over medium low heat until softened. Turn off heat. Cut the potatoes in half lengthwise and scoop the cooked potato into the pot with the onions. Add the chicken broth and season with salt and pepper to taste. Let come to boil over medium heat, stirring, and then reduce heat to low. Cover the pot and let simmer until the potatoes are very tender and the soup is well combined, about 15 minutes. Stir in cream.
Working in batches, ladle the warm soup into a blender or food processor and puree until smooth. Return the soup to the pot and add 1 cup of the cheese. Cook, stirring, over low heat until the cheese has melted, 1-2 minutes.
To serve, ladle the soup into bowls and garnish with remaining cheese, bacon and chives.

Number Of Servings:
Number Of Servings:
8

 

 

 

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