Baked Potato Soup Extraordinaire
Recipe: #31458
February 18, 2019
Categories:
"The beautiful table setting with a tureen of this creamy delicious potato soup along with a great selection of meat, cheese and vegetable tray made for an awesome lunch on that long ago day. We loved that soup so unlike any potato soup I had ever tasted and of course I begged the recipe which shares a place in our family cookbook. In loving memory of that beautiful awesome Chef Extraordinaire who shared both a fabulous lunch and the recipe"
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (651.9 g)
- Calories 550.8
- Total Fat - 32.4 g
- Saturated Fat - 16.2 g
- Cholesterol - 96 mg
- Sodium - 2090.6 mg
- Total Carbohydrate - 38.2 g
- Dietary Fiber - 5.1 g
- Sugars - 2.7 g
- Protein - 27.5 g
- Calcium - 218.1 mg
- Iron - 3 mg
- Vitamin C - 15.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In fry pan cook bacon until nice and crispy, cool and crumble for garnish
Step 2
Bake and dice potatoes (I bake in microwave)
Step 3
In a large pot over medium heat melt butter and saute onions until translucent
Step 4
Add in flour stir to make a roux
Step 5
Add in water, chicken broth, cornstarch, instant mashed potatoes, and spices stir well and bring to just a boil
Step 6
Lower heat and simmer about 5 or 6 minutes
Step 7
Step 8
Add in diced potatoes, whipping cream and again bring to just a boil, lower heat and simmer about 15 minutes or until it thickens.
Step 9
If your soup seems too thick stir in extra half and half or whole milk to thin
Step 10
Prepare garnishes and place in mini bowls
Step 11
Serve in soup tureen with garnishes on the side
Tips
No special items needed.
2 Reviews
You'll Also Love
