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BAKED POTATO SOUP
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| 8 Portions 4 Baking Potatoes Bake ahead of time and refrigerate. When chilled, peel and dice into 1/2 inch cubes. (Note: potatoes may be diced with skins on if you like that look.) Set aside. 1 Tablespoon Margarine Melt in large saucepan or Dutch Oven. 1/4 Cup Finely Chopped Onion Add to margarine. Cook until fragrant. 1 Tablespoon All-Purpose Flour Stir into melted margarine and onion mixture with a whisk. Cook 10-15 minutes, stirring often. 2 2/3 Cups Canned Chicken Broth Add. Bring to a boil, then reduce heat and simmer, covered for 15-20 minutes. Add diced potatoes. 1/2 Cup Milk 3 Strips Bacon, Cooked and Crumbled Add. Heat thoroughly, but do not allow to boil. 8 Tablespoons Shredded Cheddar Cheese 3 Green Onions, Thinly Sliced 1/2 Teaspoon Ground Black Pepper Add. Stir until cheese is melted. Taste for salt and adjust as necessary. Serve immediately. This is a rich soup which has chunks of potatoes that break up and serve to thicken the soup broth. The flavors should blend with no one flavor predominate. |
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This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
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