Soups and Stews

Baked Potato Soup

  • 1/2 cups Onions, chopped
  • 1/2 cups Celery, chopped
  • 1 tablespoons Margarine
  • 4 cups Half and Half
  • 1 1/2 teaspoons Salt
  • 1 1/2 teaspoons Pepper
  • 2 tablespoons Margarine
  • 3 tablespoons Flour
  • 2 large Potatos, baked, peeled, cubed 3/4"
  • 1 cups Cheddar cheese, mild, shredded
  • 1/2 cups Bacon, crisp, chopped
  • 1/2 cups Sour cream
  • ~ Chives, fresh, chopped

    • Sauté the onion and celery in 1 tablespoon margarine in a sauté pan until tender.

    Combine the onion mixture, half-and-half, salt and pepper in a large saucepan; mix well. Heat to the boiling point, stirring occasionally.

    Heat 2 tablespoons margarine in a saucepan until melted. Whisk in the flour. Cook for 3 minutes or until of roux consistency, whisking constantly. Whisk into the half-and-half mixture. Cook until thickened, stirring constantly. Add the potatoes; mix well. Cook just until the potatoes are heated through, stirring frequently.

    Ladle into soup bowls. Top each serving with Cheddar cheese, bacon bits, sour cream and chives.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Michael Macygin of Chicago, IL. 

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