October 12, 2011

Bake Potato Soup

This is one of my family's favorite fall soups.  So I wanted to share it with you. 
I will say it is not low-fat at all!  But it is so good.
3 tbsp butter
1/4 cup flour
4 cups Half & Half
4 baked potatoes, peeled and chunked
1 cup instant mashed potatoes
      (more if you want it thicker)
1/2 tsp salt
1/2 cups shredded Cheddar cheese
 green onions, chopped
1 cup chicken broth
1/2 cup evaporated milk
1/2 cup sour cream
1/2 tsp pepper
1/2 tsp onion salt
4 sliced cooked bacon
Saute' onions in butter until tender, but not brown.  Add flour and let brown, stirring constantly. 
Add 1 cup half & half and stir until well blended.  Add remaining liquid ingredients. Using a potato masher or a pastry blender, coarsely "mash" potatoes.  Break bacon into pieces.  Stir in potatoes, bacon and all remaining ingredients.  Heat thoroughly, stirring occasionally to blend in instant potatoes and  to prevent scorching.
  Garnish with chives.

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