|
|
| Baked Potato Soup |
| Yields: 10 eight-ounce servings |
 |
| INGREDIENTS |
4 C green onions, diced
4 oz butter
1/2 C flour
1/2 gal milk
1/2 qt heavy whipping cream
3/4 T salt
3/4 T granulated garlic
4 lbs baked potato “insides”
1 1/2 lbs American cheese, grated
1 C cheddar cheese, grated
1 1/2 C sour cream
|
|
|
|
|
|
|
| METHOD |
• Sauté green onions in butter until tender. Add flour and mix well,
making sure flour is absorbed.
• Add milk and cream to the green onion and flour mixture and
stir well.
• Add pepper, salt, garlic and potatoes. Bring to a boil.
• Once boiling, add the cheeses and whip until the cheeses have
completely melted.
• Remove from heat and add the sour cream. Whisk in and make sure
the sour cream has dissolved.
• Serve hot and enjoy! |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
