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Baked Potato Soup

4 large baking potatoes
2/3 cup butter or margarine
2/3 cup flour
6 cups milk
3/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped
12 slices bacon, cooked and crumbled
1 1/4 cups (5 oz) shredded Cheddar cheese
1 8 oz. carton sour cream
1 heaping tbs. . chicken base

Wash (scrub) potatoes and prick several times with a fork. Bake in foil in a preheated 400 degree oven for 45 min. to 1 hour or until done. Let cool. Cut potatoes. Melt butter in a heavy sauce pan over low heat. Add flour, stirring until smooth. Cook 1 min. , stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until mixture is bubbly. Pour into slow cooker and then add potato cubes, salt, pepper, green onions, crumbled bacon, Cheddar cheese, and chicken base. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary, for desired thickness. Garnish with additional bacon if desired. Yield 10 cups.

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