Sunday, March 15, 2009

John's Potato Soup

John's Potato Soup
Adapted from a recipe on

We halved the recipe, and got a bunch of meals for John out of this.

Cook Time: 15 minutes

2/3 cup butter
2/3 cup flour
7 cups milk (we used H-E-B's Mootopia for 12 g protein per cup)
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups (we left the peels on)
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled (We omitted this because of his healing tummy)
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted.

For John's recovery at this point - we blended this soup into a creamy version with no lumps. Serve baked potato soup immediately. This baked potato soup recipe serves 6 to 8.
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