MomsMenu.com Recipe Finder Baked Potato Soup

Baked Potato Soup # 1

3 large potatoes
2/3 cup (6 Tblsp.) butter
2/3 cup flour
1 pint half and half
1 quart milk
4 green onions, chopped OR 2 leeks, sliced
1 lb. bacon, cut into 1 - 1 1/2 inch pieces, cooked and drained.

Bake the potatoes at 350 F until fork tender. Melt butter in bottom of Dutch oven, Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk and the half and half to the butter flour mixture, whisking constantly. Whisk in salt and pepper to taste and simmer over low heat until it reaches the boiling point, stirring or whisking constantly. Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the rest. When milk mixture is very hot, whisk in potato. Add leeks or onions and potato peels. Whisk well, gently stir in the bacon.
Heat thoroughly but do not boil.

Baked Potato Soup # 2

2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half

Garnish
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)

1. Preheat oven to 400 degrees and bake the potatoes for 1 hour or until done. When potatoes have cooked remove them from the oven to cool.
2. As potatoes cool prepare soup by melting butter in a large saucepan, and saute onion until light brown. Add the flour to the onions and stir to make a roux.
3. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
4. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.
5. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.
6. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion.
Repeat for remaining servings.
Serves 6 to 8.

Baked Potato Soup # 3

4 large baking potatoes
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon black pepper
4 green onions, chopped, divided
12 slices bacon, cooked and crumbled, divided
1 1/4 cups (5 ounces) shredded Cheddar cheese, divided
1 cup sour cream

Pierce potato skins several times with fork. Bake at 400 degrees for 1 hour or until tender. Let stand until cool. Cut potatoes into halves lengthwise, scoop out pulp and set aside; discard skins ( skins may be left on potatoes if desired). Melt butter in heavy saucepan over low heat. Add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 tablespoons green onion, 1/2 cup bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream.
Ladle soup into individual bowls and garnish with remaining onion, bacon and cheese. Chopped tomatoes and chopped jalepeno peppers may
also be used. Add extra milk for thinner consistency if desired. Low-fat milk and low-fat sour cream may be substituted.)
Makes approximately 12 cups