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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Baked Potato Soup Recipe

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This recipe for Baked Potato Soup is from Eating with the Wades: Taste Buds' Delight, Waistlines' Dilemma, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large or 3 medium baking potatoes, baked or microwaved
1/4 cup chopped onion
1/4 cup all-purpose flour
1(14.5 ounce) can chicken broth
1 (12 ounce) can evaporated milk
1/2 stick butter
Cooked and crumbled bacon, shredded cheddar cheese and sliced green onions (optional)
Directions:
Directions:
Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato and mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potatoes, with skin, and add to soup. Heat through. Season with salt and black pepper. Top each serving with bacon, cheese and green onions if desired.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Yummy served with cornbread.

 

 

 

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