Baked Potato Soup Ii
Baked Potato Soup Ii, a cheese recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Baked Potato Soup Ii
Ingredients
- 3 pounds russet potatoes — baked
- 4 slices thick-cut bacon
- 1 tablespoon butter
- 3/4 cup finely chopped yellow onion
- 2 tablespoons flour
- 5 cups chicken broth
- 1 cup half-and-half or milk
- 1 cup grated cheese — (Cheddar, Edam,
Method
- and/or Colby) 4 green onions — chopped salt and freshly ground pepper — to taste Bake potatoes ahead of time and refrigerate.
- In 3-quart or medium soup pot, brown bacon until crisp, remove with a slotted spoon and set aside.
- Pour off all fat except 1 tablespoon and add butter.
- Add onions and saute 5 minutes over medium heat until soft, but not brown.
- Stir in flour; stir and cook for 1 minute.
- Add broth, bring to a boil and cook for 2 minutes.
- Peel and dice potatoes.
- Add diced potatoes, half-and-half, and sauteed bacon.
- Simmer for 10-15 minutes.
- Add cheese and green onions.
- Stir until cheese is melted.
More Cheese recipes
- Ambrosia Fruit Dip
- Artichoke Dip #2
- Asparagus Soup (Zuppa Di Asparagi)
- Bacon-Topped Cheese Soup
- Bake Cherry Cheese Pie
- Banana and Ricotta Pizza with Ham