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Baked Potato Soup

Recipe Information
Name: Baked Potato Soup
Submitter: ladygorb
Category: Soups, Chilis & Chowders
Submitted: 27 Nov 2005
Updated: --
Views: 330
Rating: This recipe is unrated.
Baked Potato Soup
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Description:
U.S. State of Idaho traditional food - Idaho grows more potatoes than any other U.S. growing region, annually producing about 30 percent of U.S. fall production.
Recipe Ingredients
  • 3/4 cup chopped yellow onion
  • 1/2 stick butter
  • 1/3 cup flour
  • 1 quart chicken broth
  • 2 cups half-and-half
  • 7 to 8 medium potatoes, baked until tender (peeled and cut into small cubes)
  • seasoned salt and garlic pepper to taste
  • 1 to 1 1/2 cups shredded cheddar cheese
  • 1 to 1 1/2 cups crumbled cooked bacon
  • 1/2 cup chopped green onions
Recipe Instructions
In a large soup pot, cook onions in butter over medium heat until tender.

Blend in flour until smooth; cook one minute, stirring.

With a wire whisk, slowly whisk in chicken broth and half-and-half until smooth; cook, whisking until smooth over medium heat until mixture boils.

Reduce heat to low.

Add potatoes.

Season to taste with seasoned salt and garlic pepper.

Heat thoroughly a few minutes.

Divide soup into six soup bowls.

Garnish with rows of cheddar cheese, crumbled bacon and green onions.

Serve immediately.

Tip: To minimize the fat content of this recipe, I substituted low fat milk for the half and half. Place 1 cup low fat milk into a two cup measuring cup. Add 3/4 cup no fat powdered milk, stirring until dissolved. After the powdered milk is completely dissolved, add enough low fat liquid milk to equal two cups of milk.


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