Post by marlaoh on Nov 2, 2004 9:06:22 GMT -6
BAKED POTATO SOUP
¾ cup chopped yellow onion
½ stick butter
1/3 cup flour
1 quart chicken broth.
2 cups half-and-half
7 to 8 medium potatoes, baked until tender, peeled and cut into small cubes
seasoned salt and garlic pepper to taste
1 - 1½ cups shredded cheddar cheese
1 - 1½ cups crumbled cooked bacon
½ cup chopped green onions
In a large soup pot, cook onions in butter over medium heat until tender.
Blend in flour until smooth; cook one minute, stirring.
With a wire whisk, slowly whisk in chicken broth and half-and-half until smooth; cook, whisking until smooth over medium heat until mixture boils.
Reduce heat to low.
Add potatoes.
Season to taste with seasoned salt and garlic pepper.
Heat thoroughly a few minutes.
Divide soup into six soup bowls.
Garnish with rows of cheddar cheese, crumbled bacon and green onions.
Serve immediately
¾ cup chopped yellow onion
½ stick butter
1/3 cup flour
1 quart chicken broth.
2 cups half-and-half
7 to 8 medium potatoes, baked until tender, peeled and cut into small cubes
seasoned salt and garlic pepper to taste
1 - 1½ cups shredded cheddar cheese
1 - 1½ cups crumbled cooked bacon
½ cup chopped green onions
In a large soup pot, cook onions in butter over medium heat until tender.
Blend in flour until smooth; cook one minute, stirring.
With a wire whisk, slowly whisk in chicken broth and half-and-half until smooth; cook, whisking until smooth over medium heat until mixture boils.
Reduce heat to low.
Add potatoes.
Season to taste with seasoned salt and garlic pepper.
Heat thoroughly a few minutes.
Divide soup into six soup bowls.
Garnish with rows of cheddar cheese, crumbled bacon and green onions.
Serve immediately