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Baked Potato Soup
Recipe Information
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Name: |
Baked Potato Soup |
Submitter: |
ladygorb |
Category: |
Soups, Chilis & Chowders |
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Submitted: |
27 Nov 2005 |
Updated: |
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Views: |
330 |
Rating: |
This recipe is unrated. |
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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
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- 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
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Recipe Instructions
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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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