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Soups - Baked Potato Soup Post by :masaiwarrior Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2437

Click below to download : Soups - Baked Potato Soup (Format : PDF)

Soups - Baked Potato Soup

4 large baking potatoes -- (4 to 5)
1/2 cup butter or margarine
1/2 cup flour
6 cup milk -- (6 to 7)
3/4 tsp. salt
1/2 tsp. pepper
4 green onions -- chopped and divided
12 slices bacon -- cooked, crumbled and divided
1 1/2 cups shredded cheddar -- divided
8 oz. sour cream

Wash, prick and bake potatoes for 1 hour at 400, or until done; let cool.

Cut potatoes in 1/2 lengthwise and scoop pulp out in chunks and set aside; discard skins.

Melt butter in saucepan over low heat. Add flour and cook until smooth, stirring constantly. Cook and stir for 1 minute longer. Gradually add milk and cook over medium heat stirring constantly until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, 2 green onions, 1/2 cup bacon and 1 cup cheese. Cook until thoroughly heated through and stir in sour cream. Add extra milk if desired to thin.

Garnish each serving with remaining green onions, bacon, and cheese.

Source: "Beta Sigma Phi, Pure and Simple Cookbook pg.54"

Serving Ideas : Serve with warm crusty bread.
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Soups - Potato -  Baked Potato Soup By Schmitty Soups - Potato - Baked Potato Soup By Schmitty

Soups - Potato -  Baked Potato Soup By Schmitty
Yield: 6 servings 2 large baking potatoes --about 1 1/2 pounds 1/3 cup all-purpose flour 4 cups skim milk 1/2 teaspoon pepper 1/4 teaspoon salt 4 ounces processed American cheese; cubed --like Velveeta light 1/2 cup fat-free sour cream Preheat oven to 400 ººF. Bake potatoes at 400 oF for 1 hour or until done; let cool slightly. Cut each potato in half lengthwise; scoop out pulp. Discard shells. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until well blended. Add potato pulp, pepper, and salt; cook over medium heat until thick and bubbly, stirring frequently.

Soups - Potato -  Asparagus And Cheese Potato Soup Soups - Potato - Asparagus And Cheese Potato Soup

Soups - Potato -  Asparagus And Cheese Potato Soup
1 large onion, chopped 4 teaspoons cooking oil 3 tablespoons all-purpose flour 2 cups (1-inch pieces) asparagus spears or broccoli flowerets 2 cups milk 1 (14-1/2-ounce) can chicken broth 8 ounces red potatoes, cubed (about 1-1/2 cups) 1/8 teaspoon ground red pepper 1 cup shredded sharp cheddar cheese (4 ounces) 1 small tomato, seeded and chopped 1/3 cup dairy sour cream 1/4 teaspoon salt In a large saucepan cook onion in hot oil until tender. Sprinkle flour over onion and stir to coat. Add the asparagus, milk, chicken broth, potatoes, salt, and red pepper. Cook and stir until thickened and bubbly;