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Baked Potato Soup

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This recipe uses milk and sour cream for a luscious mouth feel, cheddar cheese for its tang and colour, green onions for a zing of freshness and bacon to make everything taste better.

Main Ingredient(s): Potato(aloo)


  • 4 Pieces Potato(aloo) (Baked)
  • 2.3 Cup Refined flour
  • 6 Cup Low Fat Milk
  • 1 Teaspoon Table Salt
  • 0.5 Teaspoon Black Pepper(Kali Mirch )
  • 6 Bacon (Cooked)
  • 0.75 Green Onion (Chopped)

Original recipe makes 8 Servings


Method of Preparation

Step 1

Preheat oven to 400 Degree Celsius.

Step 2

Pierce potatoes with a fork and bake at 400 Degree Celsius for 1 hour or until tender, cool. Peel potatoes and coarsely mash it.

Step 3

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large dutch oven; gradually add milk, stirring and whisking until blended.

Step 4

Cook over medium heat until thick and bubbly, approximately 8 minutes.

Step 5

Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. 

Step 6

Stir in sour cream and 1/2 cup onions and cook over low heat for 10 minutes or until thoroughly heated (do not boil).

Step 7

Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

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