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Loaded Baked Potato Soup
Nb persons: 16
Yield:
Preparation time:
Total time:
Source: 30 Day Gourmet
8 | potatoes, large baking size |
1-1/4 c. | margarine |
1 c. | flour |
12 c. | milk |
2 c. | cheddar cheese, shredded |
2-1/2 tsp. | salt |
1 t. | pepper |
16 slices | bacon, cooked and crumbled, or substitute diced ham |
16 oz. | sour cream, regular or light |
2 c. | shredded cheddar cheese, extra on hand |
4-5 | green onions |
Assembly Directions:
Peal and dice potatoes. Cook in boiling water in large stockpot until soft. Drain off water. Remove 1-2 cups and mash; set aside to use later as thickener. Place remainder of potatoes in large bowl and set aside.
Melt butter or margarine in a large stockpot over low heat. Add the flour, stirring until smooth. Cook for about a minute, stirring constantly. Turn heat up to medium and continue stirring while slowly adding the milk. Continue to stir until mixture is thick and bubbly. Add the cheddar cheese, salt, pepper, and bacon (or ham). Add the potato pulp to the pan, stirring to mix. When it is heated through, add the sour cream and stir to mix well. Add remaining potatoes. Do not boil the soup. Set aside to cool.
Freezing Directions:
Freeze in freezer bags or rigid containers based on your family size. Seal, label and freeze.
Serving Directions:
Thaw at least overnight in the refrigerator. Put the soup in a saucepan or microwave-safe container to heat. If needed, stir in some milk to make it more “soup-like”. But the soup should be thick, not runny. Once it’s heated through, spoon into serving bowls. Top each bowl with a sprinkle of shredded cheddar and some green onions as garnish.
Cheryl's notes: I reduced the amount of flour slightly and cheese.
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