CREAMY BAKED POTATO SOUP
Make and share this Creamy Baked Potato Soup recipe from Food.com.
Provided by Chef Jeff 5
Categories < 4 Hours
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Peel and cut up potatoes into bit size cubes. Boil approximately 45 minutes or until potatoes are soft.
- While potatoes are cooking, make roux by combining margarine and flour over medium high heat until margarine is melted.
- Slowly add milk and allow to thicken, continuosly stir making sure roux does not stick to the bottom of the pan.
- Stir in chopped onion and bouillon, simmer for 5 minutes, continuously stirring roux.
- Then add cream of celery soup, chicken broth and pepper.
- Simmer to desired creaminess being sure that sauce does not burn or stick to pan.
- Strain potatoes. Mix roux and potatoes together. Top each serving with cheese, bacon and sour cream to taste.
Nutrition Facts : Calories 555.7, Fat 28.8, SaturatedFat 10.1, Cholesterol 42.4, Sodium 1059.8, Carbohydrate 59.3, Fiber 6.1, Sugar 3.4, Protein 16.6
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