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Fay Stout | all galleries >> Galleries >> My Recipe Box > Baked Potato Soup
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Baked Potato Soup

Cold and rainy today, and I had a craving for "comfort food".
Comfort food for me is definitely carbs, so I made a big pot of (Loaded) Baked Potato Soup!

This recipe comes from the book: "The Collection... Cures for the Common Cuisine"
put together by the Women's Auxillary to Children's Medical Center of Dallas.

4 large BAKING POTATOES, washed
2/3 c.BUTTER
2/3 c. FLOUR
6 c. MILK (or a little more)
3/4 tsp. SALT
1/2 tsp. PEPPER
4 GREEN ONIONS, chopped and divided
12 slices of BACON, cooked, crumbled and divided
1 1/4 c. CHEDDAR CHEESE, shredded, divided
8 ounces SOUR CREAM

Prick potatoes with a fork and bake at 400 degrees for 1 hour. Let cool.
Cut potatoes in half lengthwise, scoop out pulp leaving 1/4 inch potato adhering to the skin.
Place pulp in a bowl.
(Put the skins in a zip-lock bag and refrigerate for an upcoming recipe!)

In a large saucepan, melt butter over low heat.
Add flour and stir until smooth. Cook 1 minute stirring constantly.
Gradually add milk. Cook over medium heat, stirring constantly until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, 2 Tbsp. green onions, 1/2 c. bacon and 1 cup of cheese.
Cook until thoroughly heated.
Stir in sour cream and add extra milk to achieve desired thickness.

Top individual servings with remaining onions, bacon and cheese.

Canon EOS 40D
1/500s f/4.5 at 50.0mm iso1600 full exif

other sizes: small medium large auto
Martin Lamoon26-Jan-2012 16:53
Wow! A wonderful soup, and so well presented in the photograph. V
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