Post by mandie68 on Jul 8, 2013 10:16:37 GMT -5
Baked Potato Soup
Bake 10-12 large potatoes until completely done. Let cool until you can easily handle them, but still warm. Cut potatoes in half, and scoop out the potato with a spoon, dice any large pieces of potato. I usually cook the potatoes the day before, put in a plastic bag and refrigerate until ready to make the soup.
Fry 6-8 slices of bacon, cut into small pieces until browned. Remove bacon, and add 1 chopped onion to the bacon grease and saute. Add 1/2 cup flour and lightly brown the flour (as for making gravy). If there is not enough bacon grease, add 1 Tablespoon butter to the flour, set aside.
In a large stockpot, boil a chicken, and debone when done. Use the broth from cooking the chicken for the soup. (I used one of the roasted chickens from Sam's, and then used a carton of chicken broth for the liquid).
In a large stock pot, combine:
Baked potatoes
6 cups chicken broth
1 Tablespoon dried parsley flakes
3 Tablespoons dried chives
Salt & Pepper to taste
2 Tablespoons minced garlic
1 large can Cream of Chicken Soup (or mushroom)
4 cups half-n-half cream
The fried bacon pieces
The browned flour
4-5 carrots, peeled & sliced fine
1 cup finely chopped celery
1 can Rotel Tomatoes (optional)
Cook over medium heat and simmer until the carrots are tender.
Add:
1 small box of Velveeta Cheese, grated
2 cups grated cheddar cheese
1 pkg. cream cheese (optional)
1 1/2 cups sour cream
Do not boil, just heat until the cheeses are melted.
Bake 10-12 large potatoes until completely done. Let cool until you can easily handle them, but still warm. Cut potatoes in half, and scoop out the potato with a spoon, dice any large pieces of potato. I usually cook the potatoes the day before, put in a plastic bag and refrigerate until ready to make the soup.
Fry 6-8 slices of bacon, cut into small pieces until browned. Remove bacon, and add 1 chopped onion to the bacon grease and saute. Add 1/2 cup flour and lightly brown the flour (as for making gravy). If there is not enough bacon grease, add 1 Tablespoon butter to the flour, set aside.
In a large stockpot, boil a chicken, and debone when done. Use the broth from cooking the chicken for the soup. (I used one of the roasted chickens from Sam's, and then used a carton of chicken broth for the liquid).
In a large stock pot, combine:
Baked potatoes
6 cups chicken broth
1 Tablespoon dried parsley flakes
3 Tablespoons dried chives
Salt & Pepper to taste
2 Tablespoons minced garlic
1 large can Cream of Chicken Soup (or mushroom)
4 cups half-n-half cream
The fried bacon pieces
The browned flour
4-5 carrots, peeled & sliced fine
1 cup finely chopped celery
1 can Rotel Tomatoes (optional)
Cook over medium heat and simmer until the carrots are tender.
Add:
1 small box of Velveeta Cheese, grated
2 cups grated cheddar cheese
1 pkg. cream cheese (optional)
1 1/2 cups sour cream
Do not boil, just heat until the cheeses are melted.