Share YOUR recipes at
Colette & Cassi's Country Kitchen!

Baked Potato Soup
 

from River Road Recipes IV... 
Warm Welcomes

4 to 6 large potatoes, peeled and cut into quarters
  Salt to taste
1/2 cup flour
1/2 cup (1 stick) butter
4 cups chicken stock
2 cups milk
  Pepper to taste
1 pound Cheddar cheese, shredded
1 pound bacon, crisp-cooked and crumbled
1 bunch green onions, finely chopped

     Combine the potatoes and salt with enough water to cover in a large saucepan.  Bring to a boil over high heat; reduce the heat.  Cook until the potatoes are tender; drain.  Cut into large chunks.
     Combine the flour and butter in a large saucepan and cook over medium heat for 1 minute or until thickened and bubbly.  Stir in the stock and milk.  Cook until thickened, stirring frequently.  Season with salt and pepper and stir in the potatoes.
     Cook until only a few chunks of potatoes remain, stirring occasionally.  Add the cheese, bacon and green onions and mix well.  Cook just until the cheese melts, stirring frequently.  Pour into a thermos to keep warm.  Serve with the desired toppings.  Substitute half-and-half for the milk for a thicker consistency.

Hint: Think about a loaded baked potato and bring along all of the extras normally found on a baked potato bar to top off this soup.  Pack containers of cheese, sour cream, scallions, bacon bits, and/or sliced jalapeno chiles and let everyone pick and choose their favorite topping.

SERVES:  8 – 10