Baked Potato Soup 5 large baking potatoes, baked ¼ cup butter 1 medium onion, chopped 1/3 cup flour 4 cups half-and-half 3 cups milk 1 tsp salt 1/8 tsp pepper 2 cups shredded Cheddar cheese 8 bacon slices, cooked and crumbled Peel potatoes; coarsely mash with a fork. Melt butter in a Dutch oven over medium heat; add onion, and sauté until tender. Add flour stirring until smooth. Stir in potatoes, half-and-half, and next 3 ingredients; cook over low heat until thoroughly heated. Top each serving with cheese and bacon. Yield: 12 cups. |
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