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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 8 |
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Baked Potato soup that is creamy and hits the spot on those cold winter days. Ingredients:
4 large potatoes |
1/2 cup margarine or 1/2 cup butter |
1/3 cup all-purpose flour |
3 cups milk |
1 (10 1/2 ounce) can cream of celery soup |
1 (12 ounce) can chicken broth |
1/2 onion |
1 teaspoon pepper |
1 chicken bouillon cube |
bacon |
1 cup sharp cheddar cheese |
sour cream |
Directions:
1. Peel and cut up potatoes into bit size cubes. Boil approximately 45 minutes or until potatoes are soft.
2. While potatoes are cooking, make roux by combining margarine and flour over medium high heat until margarine is melted.
3. Slowly add milk and allow to thicken, continuosly stir making sure roux does not stick to the bottom of the pan.
4. Stir in chopped onion and bouillon, simmer for 5 minutes, continuously stirring roux.
5. Then add cream of celery soup, chicken broth and pepper.
6. Simmer to desired creaminess being sure that sauce does not burn or stick to pan.
7. Strain potatoes. Mix roux and potatoes together. Top each serving with cheese, bacon and sour cream to taste.
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