Name: Baked-Potato Soup
Total time: 1 h
Ingredients: 4 medium baking potatoes (about 1-1/3 pounds total); ¼ cup butter; ¼ cup all-purpose flour; ¼ teaspoon ground white pepper; 4 cups chicken broth; 1 ½ cups whipping cream; ⅓ cup dairy sour cream; 1 tablespoon snipped chives or thinly sliced green onion tops

Scrub potatoes with a brush. Pat dry with paper towels. Prick potatoes thoroughly with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender.* Cool potatoes. Scoop out into a bowl, discarding skins. Mash potatoes.

In a large saucepan, melt butter. Stir in flour and pepper until smooth. Add mashed potatoes; stir in chicken broth. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

Stir in whipping cream, sour cream, and chives or green onion tops. Heat through, but don't boil. (For a thinner consistency, stir in a little additional chicken broth.) Makes 6 to 8 side-dish servings.

Tips

Double the recipe, if you like.

*To Microcook Potatoes:

Prick potatoes with a fork. On a microwave-safe plate, arrange potatoes, spoke fashion. Microcook, uncovered, on 100 percent power (high) for 10 to 15 minutes or until tender, rearranging and turning potatoes over once. Continue as directed.

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Baked-Potato Soup

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Ingredients

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Tips

*To Microcook Potatoes:

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Baked-Potato Soup

Gallery

Recipe Summary

Ingredients

Directions

Tips

*To Microcook Potatoes:

Nutrition Facts

Reviews

All Reviews for Baked-Potato Soup