Tuesday, January 26, 2010

National Soup Month

January is National Soup Month - here is a soup
recipe that will make you never want to diet

Loaded Baked Potato Soup

3 pounds red potatoes
1/ 4 cup butter, melted
1/ 4 cup flour
8 cups half-and-half
16 ounces Velveeta cheese, melted
White pepper to taste
Garlic powder to taste
1 teaspoon hot pepper sauce
Bacon fried crisply
1 cup shredded cheddar cheese
Chives, to garnish
Parsley, to garnish

Dice unpeeled red potatoes into half-inch cubes. Place in a large pan, cover with water and bring to a boil. Let boil for 10 minutes or until almost cooked.

In a separate large pan, combine melted butter and flour, mixing until smooth. Place over low heat and gradually add half-and-half stirring constantly. Continue to stir until smooth and liquid begin to thicken.

Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder, and hot pepper sauce.

Cover and cook over low heat for 30 minutes, stirring occasionally.

Place soup into individual serving bowls and top with bacon, shredded cheese, chives, and parsley.

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