- Cooking Time: 20 min
- Servings: 8
- Preparation Time: one hour
- 4 large Potatoes - baked at 450 degrees for one hour
- 1 Onion - pureed in blender
- 5 cups Chicken Stock
- 1 cup Milk
- 1 cup Sour Cream
- 6 oz Cheese
- 3 oz Butter
- 3 oz Flour
- Salt and Pepper to taste
- Put 1/4 of stock and onion in a blender and puree. Pour this into your soup pot and saute with butter for 8 minutes. Add flour. Add milk and stir until slightly thickened. Cut the baked potatoes in half and scoop out the inside. Puree potatoes in blender in small batches( add stock to help with blending) Add puree to onions and milk mixture. Add cheese. After cheese melts, add sour cream but do not allow to boil. Salt and pepper to taste. Serve hot. Garnish with scallions, diced cooked bacon or a bit of sour cream and shredded cheese.
NotesA creamy soup made from real baked potatoes and all the toppings.
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