Baked Potato Soup
This is the best potato soup I have ever had. I got this recipe from a restaurant I used to work at called Hi Way Pizza.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- pepper to taste
- 2/3 cup flour
- 8 large baking potatoes baked
- 1/2 gallon whole milk
- 3/4 stick butter
- 3 tablespoons dry chicken broth
- 1 pound bacon chopped and cooked crisp or only enough to use as garnish
- sour cream as garnish
- shredded cheese as garnish
- Carbohydrate 79.7985024508797 g
- Cholesterol 82.8463514403313 mg
- Fat 41.8307373028577 g
- Fiber 8.15278142595291 g
- Protein 19.3615718618867 g
- Saturated Fat 18.4104983774593 g
- Serving Size 1 1 Serving (503g)
- Sodium 1259.33424272383 mg
- Sugar 71.6457210249268 g
- Trans Fat 4.00638963640951 g
- Calories 765 calories
Bake Potatoes. This can be done in advance. Scoop center out of potatoes. Simmer milk in large stock pot until bubbling, stirring often. Be careful not to scald. In a separate pan, melt butter. Add flour, mix well to create a roux. Add butter/flour mixture to milk. Wisk if necessary and bring up to a boil until it is as thick as you desire. Add dry chicken broth and pepper. Add potatoes to the soup. Serve in bowls topped with shreadded cheese. Put under broiler until cheese is melted. Top with a layer of bacon and sour cream.
