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April 2019

Baked Potato Recipes

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Baked Potato Soup Recipe

Baked Potato Soup recipe and other baked potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Baked Potato Soup recipe  PDF


4 lg Potatoes
2/3 c Butter
2/3 c Flour
1 1/2 qt Milk
Salt and Pepper 4 Green onions
1 c Sour cream
2 c Crisp cooked bacon
crumbled 5 oz Grated cheddar cheese
Heat oven to 350 degrees and bake the potatoes until for tender. Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk to the butter flour mi ture, 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 mi ture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until it is all melted in. Serve with crusty French Bread and fresh butter.

Baked Potato Soup recipe and other baked potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
131 people have voted
Last Reviewed on 2019-04-24



Wednesday, Apr 24 2019 Download & Print Baked Potato Soup recipe  PDF   Baked Potato recipes RSS   Thumsb up

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Bisquick drop biscuits French vanilla ice cream Fresh sliced strawberries Fresh whipped cream This is a really easy dessert, loaded with calories, and not for the faint of heart Make the bisquick drop biscuits as directed on the package, BUT add 1 tb of sugar (or 2, if you like). Bake as directed. While still warm, cut in half and put the bottom half in a bowl. Cover with fresh strawberries (which you have marinated in 4 Tb sugar in the refrigerator for 2 days), add a scoop or two of French vanilla ice cream, and then top with the top layer of the biscuit. Now, cover with more strawberries ...

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