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Today is June 18, 2021

Baked Potato Soup

Soups & Salads

Ingredients

4 medium baking potatoes, unpeeled and cut into fourths 1/4 cup butter or margarine 5 T. all-purpose flour 2 (14 1/2-oz.) cans chicken broth 2 cups half-and-half or evaporated skimmed milk 1 tsp. dried parsley flakes 1 tsp. dried chives 1/2 tsp. salt 1/4 tsp. ground black pepper Chopped onion, for garnish Shredded Cheddar cheese, for garnish Cooked, crumbled bacon, for garnish

Instructions

Preheat oven to 350 degrees. Bake potatoes until partially cooked but still firm. Dice potatoes and set aside. In a heavy saucepan over low heat, melt butter. Stir in flour until smooth. Increase heat to medium and add broth. Continue stirring and heat until thickened. Stir in cream and cook until thickened. Add potatoes, parsley, chives, salt and pepper. Simmer 10 minutes. Reduce heat and simmer

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