Baked Potato Soup I
This recipe uses variety of vegetables and vegetable stock to make it more healthy and tasty.
Recipe Summary Baked Potato Soup I
Thick and creamy. Uses leftover baked potatoes.
Ingredients | Vegetable Soup Recipes Easy12 slices bacon⅔ cup margarine⅔ cup all-purpose flour7 cups milk4 large baked potatoes, peeled and cubed4 green onions, chopped1 ¼ cups shredded Cheddar cheese1 cup sour cream1 teaspoon salt1 teaspoon ground black pepperDirectionsPlace bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.Info | Vegetable Soup Recipes Easyprep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
TAG : Baked Potato Soup ISoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Potato Soup Recipes,
