Soup Recipes

Zana · November 5, 2011

Baked Potato Soup

(serves six)

Try these classic soups that will help fight off the wintry chill

by Chef David Kelly Columnist
February 24, 2011

Baby, it's cold outside, and the snow might not be done coming down. Just when you think we might have seen the last of it, here it comes again. What's better on a cold day than some good old-fashioned potato soup?

This soup is easy to make and will last in the refrigerator for a couple days, so you can make it ahead if you want to.

If you are planning to keep it in the fridge, do not add the cheese in the cooking process until you are ready to serve.

Just add the cheese after you have rewarmed the soup, and stir until it is melted.

INGREDIENTS
. 2/3 cup butter or margarine
. 2/3 cup flour
. 7 cups milk
. 4 large baking potatoes
. one medium onion
. 12 bacon strips, cooked and crumbled
. 1 1/4 cups shredded cheddar cheese
. 1 cup sour cream
. 3/4 teaspoon salt
. 1/2 teaspoon pepper

DIRECTIONS
• Wash and bake the potatoes in a 350 degree oven for about an hour or until they are soft when pierced with a knife or fork.
• You can also microwave the potatoes, piercing them before you place them in the microwave, and follow your manufacturer's instructions.

• Allow the potatoes to cool completely.

• Peel the potatoes and then cut them into small bite-sized cubes.
• Peel the onion and cut it into small diced pieces.
• In a large soup pot, melt the butter or margarine and then saute the onion until it is soft and translucent.

• Stir in the flour and stir until it is well blended.

• Gradually add the milk, stirring constantly, until the mixture has thickened, like a gravy.
• Add the prepared potatoes and bring the mixture to a boil, again, stirring constantly.
• Reduce to a simmer and cook for about 10 minutes, stirring often.

• Next, add the bacon, cheddar cheese and sour cream and stir until the cheese is melted and then season with salt and pepper.

Serve immediately.

November 5, 2011	#11
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Baked Potato Soup (serves six) Try these classic soups that will help fight off the wintry chill by Chef David Kelly Columnist February 24, 2011 Baby, it's cold outside, and the snow might not be done coming down. Just when you think we might have seen the last of it, here it comes again. What's better on a cold day than some good old-fashioned potato soup? This soup is easy to make and will last in the refrigerator for a couple days, so you can make it ahead if you want to. If you are planning to keep it in the fridge, do not add the cheese in the cooking process until you are ready to serve. Just add the cheese after you have rewarmed the soup, and stir until it is melted. *INGREDIENTS* . 2/3 cup butter or margarine . 2/3 cup flour . 7 cups milk . 4 large baking potatoes . one medium onion . 12 bacon strips, cooked and crumbled . 1 1/4 cups shredded cheddar cheese . 1 cup sour cream . 3/4 teaspoon salt . 1/2 teaspoon pepper *DIRECTIONS* • Wash and bake the potatoes in a 350 degree oven for about an hour or until they are soft when pierced with a knife or fork. • You can also microwave the potatoes, piercing them before you place them in the microwave, and follow your manufacturer's instructions. • Allow the potatoes to cool completely. • Peel the potatoes and then cut them into small bite-sized cubes. • Peel the onion and cut it into small diced pieces. • In a large soup pot, melt the butter or margarine and then saute the onion until it is soft and translucent. • Stir in the flour and stir until it is well blended. • Gradually add the milk, stirring constantly, until the mixture has thickened, like a gravy. • Add the prepared potatoes and bring the mixture to a boil, again, stirring constantly. • Reduce to a simmer and cook for about 10 minutes, stirring often. • Next, add the bacon, cheddar cheese and sour cream and stir until the cheese is melted and then season with salt and pepper. Serve immediately.