Casey's Loaded Baked Potato Soup

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Thursday, January 01, 2004

Categories:

American/Entree

Yield:

6 Quarts

Ingredients:

1 Gallon chicken stock
2 Qt. Diced baked potatoes (6 or 7 baker size potatoes)
½ C. butter or margarine
1 C. diced yellow onion
1 C. bacon bits
1 Qt. Half and half
2 C. roux (heat oil, thicken with flour until a paste)
2 C. sliced green onions or chives
2 C. sour cream
Salt and pepper
Shredded cheddar cheese

Directions:

Bring chicken stock to a boil. Saute onions, diced potatoes and bacon bits in butter until onions turn clear. Add to stock, return to boil. Add half and half, sour cream, heat just to boiling, stirring constantly. Use roux to thicken to desired consistency, reduce heat to simmer. Add green onions, hold some back for garnish. Salt and pepper to taste. Garnish with shredded cheddar cheese and green onion before serving.

Nutrition Facts:

Source:

Hickory Hills Steakhouse