Ed's Favorite Baked Potato Soup |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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My husband doesn't like potato soup, but this one, he'll take seconds! I developed the recipe when I couldn't find one with the combination of flavors I wanted. Ingredients:
5 large baking potatoes |
1 (8 ounce) carton sour cream |
1/4 cup butter |
3 cups whole milk |
1/2 teaspoon salt |
1 dash black pepper |
4 slices bacon |
1/2 cup shredded cheddar cheese |
chopped green onion |
Directions:
1. Bake potatoes in 350 degree oven about 1 hour (till soft when squeezed gently).
2. NOTE: Some potatoes have more starch than do others. You may need to add more milk, to keep the soup from being too stiff.
3. While potatoes are baking, fry bacon till crisp.
4. Crumble bacon. Set aside on paper towel for garnish.
5. Remove potatoes from oven. Cool to handling temperature.
6. Remove skins.
7. Cut 3 potatoes into large chunks(or, if you prefer a smoother soup, mash them all).
8. Mash two of the potatoes.
9. Place all the potatoes in a large saucepan.
10. Add butter, milk, sour cream, salt and pepper.
11. Heat, stirring, till heated through.
12. Ladle into bowls.
13. Garnish with chopped green onions, crumbled bacon, and shredded cheddar cheese (I use the pre-shredded kind-a bit more expensive, but so very time-saving!).
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