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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Very good baked potato soup. Wanted to put it here to not lose it. Came from a co-worker of my wife. Ingredients:
4 baking potatoes (8 to 9 oz. each) |
6 teaspoons butter or 6 teaspoons margarine |
1/2 cup diced onion |
1/2 cup flour |
1 1/2 teaspoons salt |
1/2 teaspoon ground pepper |
2 cups chicken broth |
2 cups milk |
8 ounces sour cream |
shredded cheddar cheese |
bacon (or bacon bits) |
sliced green onions or chives |
Directions:
1. Wash and pierce potatoes with a fork. Bake at 400 deg. for 1 hour or until done.
2. In a large saucepan, melt the butter, cook onion and add flour, salt and pepper. Cook over medium heat until bubbly. Stir in milk and broth. Cook mixture until thickened.
3. Cut potatoes in half lengthwise, score and scoop out the the shell with a spoon. Stir half of the potato pulp into soup and mix. Add remaining pulp, sour cream.
4. Season to taste.
5. Ladle into bowls and serve, topped with shredded cheddar cheese, bacon and sliced green onions.
6. Cook time does not include the time to bake the potatoes.
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