Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

February 2019

Soup Recipes

Salad Recipes

Caribbean Salad Platter

Caribbean Salad Platter Recipe
3 c Watercress 3 lg Mangoes, pitted, peeled and amp cut into chunks 2 ea 14 oz cans of hearts of...

read more

Baked Potato Soup Ii Recipe

Baked Potato Soup Ii recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Baked Potato Soup Ii recipe  PDF



3 pounds russet potatoes baked
4 slices thick cut bacon
1 tablespoon butter
3/4 cup finely chopped yellow onion
2 tablespoons flour
5 cups chicken broth
1 cup half and half or milk
1 cup grated cheese (Cheddar, Edam,
and/or Colby) 4 green onions chopped
salt and freshly ground pepper to taste
Bake potatoes ahead of time and refrigerate. In 3 quart or medium soup pot, brown bacon until crisp, remove with a slotted spoon and set aside. Pour off all fat e cept 1 tablespoon and add butter. Add onions and saute 5 minutes over medium heat until soft, but not brown. Stir in flour stir and cook for 1 minute. Add broth, bring to a boil and cook for 2 minutes. Peel and dice potatoes. Add diced potatoes, half and half, and sauteed bacon. Simmer for 10 15 minutes. Add cheese and green onions. Stir until cheese is melted.

Baked Potato Soup Ii recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
314 people have voted
Last Reviewed on 2019-02-15



Friday, Feb 15 2019 Download & Print Baked Potato Soup Ii recipe  PDF   Soup recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

Baked Chicken Garibaldi

New Cooking Recipes

Steamed Artichokes with Orange Aioli Dipping Sauce
Steamed Artichokes with Orange Aioli Dipping Sauce Recipe


8 lg Artichokes 2 c Mayonnaise 8 Garlic cloves minced 2 tb Olive oil 1 tb Orange juice, frozen concent 1 tb Orange zest Recipe by: Donald Cope, Doubletree Hotel, Monterey Prepare artichokes in the following manner: Discard lower leaves and stems and steam upright 30 45 minutes or until base can be pierced with a sharp knife. Drain inverted and chill. Make aioli by combining remaining ingredients and chill. ...

Cooking Magazines: Artichoke Recipes » February 2019   Artichoke recipes RSS   Thumsb up

Dish Of The Day

Forest Fettucine with Morels and Breast Of Pheasant

Forest Fettucine with Morels and Breast Of Pheasant Recipe
FETTUCINE 1/2 oz Dried morels OR ...
read more

Category: » Pasta Recipes

View more dishes

>