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964819 -- BAKED POTATO SOUP

4 lg. baking potatoes
2/3 c. margarine
2/3 c. all-purpose flour
6 c. milk
3/4 tsp. salt
shredded
1 (8 oz.) pkg. sour cream
Melt butter in pan. Add onions, carrots and celery. Saute until soft. Add
flour and cornstarch and cook until bubbly. Add broth and warmed milk. Add
baking soda and cheese. --MEXICAN CORN CHOWDER:--
Use basic cheese soup recipe adding 1 (4 ounce) can creamed corn and substitute
1 pound block of Velveeta Mexican cheese (I use mild) for the grated cheese.
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1/2 tsp. pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled and
divided
1 1/4 c. (5 oz.) Cheddar cheese,
Bake potatoes with skins; let cool. Cut potatoes in half, scoop out pulp, set
aside. Discard skins. Melt margarine over low heat in large saucepan; add
flour, stirring until smooth. Cook 1 minute, stir constantly. Gradually add
milk; cook over medium heat until thickened and bubbly, stirring constantly.
Add potato pulp, salt, pepper, 2 tablespoons green onions and 1 cup of cheese.
Cook until heated then add sour cream. Add extra milk, if necessary for desired
thickness. Serve with remaining onion, bacon and cheese. Serves 8 - 10.
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