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home > recipes > soups > baked potato soup
by clicking here. 4 large baking potatoes 2/3 cup butter 2/3 cup flour 1 1/2 quarts milk 1 cup sour cream 4 green onions, chopped 5 ounces cheddar cheese, grated salt and pepper 2 cups bacon, crisped and cooked Heat oven to 450F degrees and bake the potatoes until fork tender (1 hour). Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended, making a roux. Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly. Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in potato. Add green onion sand potato peels. Whisk well, add sour cream. Heat thoroughly. Add cheese a little at a time until all is melted in. Serve. Top with crumbled bacon. Serves 6. Nutritional Information: Calories 1101 Calories From Fat 68% Protein 44g Carbohydrate 45g Cholesterol 197mg Sodium 1771mg"/>
from New Jersey, USA Baked Potato Soup This past New Year's Eve day I was with a few friends in New York City. One of the first things we did when we got there was eat at Houlihan's Bar and Restaurant at the train station. One of the soups they served there was "Baked Potato Soup" which most of us ordered and those who did enjoyed it! So, I did some searching on the internet and was lucky enough to find a similar recipe at http://www.cafecreosote.com . The following is the regular version of the soup -- a lighter version is available by clicking here. 4 large baking potatoes 2/3 cup butter 2/3 cup flour 1 1/2 quarts milk 1 cup sour cream 4 green onions, chopped 5 ounces cheddar cheese, grated salt and pepper 2 cups bacon, crisped and cooked Heat oven to 450F degrees and bake the potatoes until fork tender (1 hour). Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended, making a roux. Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly. Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in potato. Add green onion sand potato peels. Whisk well, add sour cream. Heat thoroughly. Add cheese a little at a time until all is melted in. Serve. Top with crumbled bacon. Serves 6. Nutritional Information: Calories 1101 Calories From Fat 68% Protein 44g Carbohydrate 45g Cholesterol 197mg Sodium 1771mg

Baked Potato Soup


average rating = 4 stars(4.00002 comments available)
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keyword: baked
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recipes for soups
recipes by dave
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(posted January 16, 1998)

from New Jersey, USA

Baked Potato Soup

This past New Year's Eve day I was with a few friends in
New York City. One of the first things we did when we got there was eat at Houlihan's Bar and Restaurant at the train station. One of the soups they served there was "Baked Potato Soup" which most of us ordered and those who did enjoyed it! So, I did some searching on the internet and was lucky enough to find a similar recipe at http://www.cafecreosote.com . The following is the regular version of the soup -- a lighter version is available body">by clicking herebody">color="#000000">.

4 large
baking potatoes
2/3 cup
butter
2/3 cup
flour
1 1/2 quarts
milk
1 cup
sour cream
4
green onions, chopped
5 ounces
cheddar
cheese, grated
salt and pepper
2 cups
bacon, crisped and cooked

Heat oven to 450F degrees and
bake the potatoes until fork tender (1 hour). Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended, making a roux. Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly.

Cut potatoes in half, scoop out the meat and set aside.
Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in potato. Add
green onion sand potato peels. Whisk well, add
sour cream. Heat thoroughly. Add cheese a little at a time until all is melted in. Serve. Top with crumbled bacon. Serves 6.

Nutritional Information:
Calories 1101
Calories From
Fat 68%
Protein 44g
Carbohydrate 45g
Cholesterol 197mg
Sodium 1771mg


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+2 comments


from West Sussex, United Kingdom wrote:0  0

Excellent recipe but it is quicker to make the white sauce by putting the butter, milk,flour and seasoning into the saucepan in one go whilst cold and whisking the whole mixture until it is heated and thickens. It is also improved by including in the seasoning a heaped teaspoon of English powdered mustard.
3 starsMay 12, 2008


from Hurst, Tx, United States wrote:4  2

This is a really great recipe. I have tried 6 or 7 different recipes, and this is the best one!
5 starsFebruary 4, 2003


 
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