Recipes
Recipes
Baked Potato Soup
Ingredients
| 4 | large potatoes |
| 1/2 | cup butter |
| 6 | cups milk |
| 2 | cups Cook's Delight Chicken Stock (mix 2 tsp Cook's Delight base with 2 cups boiling water) |
| 4 | green onions, finely chopped, separate the white and the green |
| 1 1/2 | cup cheddar cheese, grated |
| 6 | slices bacon, fried crisp |
| 1/2 | cup sour cream, stir well |
| salt | |
| white pepper | |
Directions
- Scrub potatoes well and bake until fork tender. Do not wrap in foil or microwave. Cook in 400 degree oven. Cut cooked potatoes in half lengthwise, scoop out the insides and put the potato shells back into the oven to crisp. Fry the bacon until very crisp, drain and reserve until ready to serve the soup.
- Heat the milk and butter in a medium saucepan. Stir in the WWW Chicken Stock. Add salt and pepper and simmer over low heat.
- Stir the potato insides into the hot milk mixture - mash as you go. Add the white part of the green onion to the soup and let simmer.
- Add the grated cheese. While it is melting, finely chop the crisp potato peels and stir them into soup. Stir in the bacon and ladle into individual bowls.
- Grate cheese, mince green onion, and stir the sour cream. Keep them separate and on hand. Use as garnish for individual soup bowls. Swirl in sour cream and top with green onions. Serve immediately.
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