Baked Potato Soup II

* Exported from MasterCook *

Baked Potato Soup II

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds russet potatoes -- baked
4 slices thick-cut bacon
1 tablespoon butter
3/4 cup finely chopped yellow onion
2 tablespoons flour
5 cups chicken broth
1 cup half-and-half or milk
1 cup grated cheese -- (Cheddar, Edam,
and/or Colby)
4 green onions -- chopped
salt and freshly ground pepper -- to taste

Bake potatoes ahead of time and refrigerate. In 3-quart or medium soup
pot, brown bacon until crisp, remove with a slotted spoon and set aside.
Pour off all fat except 1 tablespoon and add butter. Add onions and saute 5
minutes over medium heat until soft, but not brown. Stir in flour; stir and
cook for 1 minute. Add broth, bring to a boil and cook for 2 minutes. Peel
and dice potatoes. Add diced potatoes, half-and-half, and sauteed bacon.
Simmer for 10-15 minutes. Add cheese and green onions. Stir until cheese is
melted.



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