Baked Potato Soup

>> Monday, August 4, 2008

This is one of those delicious recipes that you can make any time you want something just so....well... yummy! My mom found this recipe in a magazine once and it became an instant hit at our house. It freezes well so you can keep serving sizes in your freezer to heat up for a warm lunch or quick dinner. It would also be a great dinner to share with someone else, like a sick neighbor or friend. The pictures really don't do it justice, it's thick and creamy, and delicious. The last one ended up blurry, sorry about that.


Baked Potato Soup (8-10 servings)

2/3 cup margarine
7 Cups milk
Onion
1 ¼ cups shredded cheddar cheese
¾ tsp salt
2/3 cup flour
4 lg potatoes, baked, cooled, cubed
12 bacon strips, cook and crumble
8 oz sour cream
½ tsp pepper



Melt butter, stir in flour.



Gradually add milk, stir until thick.



Add potatoes and onion.



Boil, stirring constantly. Reduce heat; simmer 10 minutes.



Add remaining ingredients.



Remove from heat and stir until cheese is melted.



Enjoy!

5 comments:

Hillary August 4, 2008 at 4:02 PM  

April-- Do you freeze it with the potatoes in it? Or would you just make the soup without the potatoes, freeze it, then add the potatoes in when you're re-heating?

~April~ August 4, 2008 at 4:04 PM  

Just freeze it after it's all cooked and cooled off. If I want individual servings I just scoop some into a sandwich baggie and lay them flat in the freezer. Sometimes I'll put like a third of the recipe in the freezer (if there is space) and then we have it on some night when I don't have anything to fix.

Krystle February 22, 2010 at 9:45 AM  

Did you melt the butter in water? If you did how much water?

Hillary February 22, 2010 at 10:56 AM  

Krystle-- There's no water in the recipe, only milk. You melt the butter first, then add the flour to make a roux. Then you add in the milk.

Krystle March 7, 2010 at 1:05 PM  

Hillary: Thanks for clearing that up =) Can't wait to try this!

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