Loaded Baked Potato Soup

 

 

Baked Potato Soup

 

6 large potatoes, peeled and diced

1 cube butter or margarine

2 T. dry minced onions

½ cup flour

2 cups half-and-half

2 cups milk

1 cup grated Romano or Parmesan cheese

1 ½ cups sour cream

6 strips bacon, cooked and crumbled

1 T. liquid smoke

Salt and pepper to taste

Grated cheddar cheese

Sliced green onions for garnish

 

Cook the potatoes in just enough water to cover. While they cook, melt the butter in a saucepan. Add the minced onion. Cook half a minute. Add flour and cook 1 minute; stir. Gradually add the half-and-half and milk, whisking until smooth. Cook and stir until the sauce is thick and bubbly. Stir in Romano cheese until melted. Add sour cream and stir to combine.

When the potatoes are tender, use a ladle to remove as much cooking liquid as possible and reserve. Use a potato masher to break up the potatoes slightly. Pour the cheese-and-sour-cream mixture into the potatoes and stir to combine. Use the reserved potato water to thin to the desired consistency. Stir in bacon and liquid smoke. Add salt and pepper to taste. Serve with a garnish of cheddar cheese and green onions.

 

 


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