butera's baked potato soup
Sinfully rich, but so worth it. You can; however, lighten it up a bit using low-fat and/or light versions of these ingredients. This was featured in the Chronicle years ago and was contributed by Butera's deli.
prep time
30 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 2/3 cup flour
- 2/3 cup butter
- 1 1/2 quarts milk
- - salt
- - pepper
- 4 - large potatoes, baked
- 4 - green onions, chopped
- 1 cup sour cream
- 1 cup bacon, crisp cooked and crumbled (more if using for garnish)
- 5 ounces cheddar cheese, grated (more if using for garnish)
- - chives, for garnish
How To Make butera's baked potato soup
-
Step 1Melt butter in a medium-size pan over medium heat. Using a wire whisk, slowly blend in flour until thoroughly blended.
-
Step 2Gradually add milk, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly.
-
Step 3Cut cooked potatoes in half and scoop out the "meat" and set aside.
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Step 4When milk mixture is very hot, whisk in potato. Stir in green onions.
-
Step 5Whisk well and add sour cream and crumbled bacon. Heat thoroughly. Add cheese, a little at a time, stirring until all is incorporated.
-
Step 6Garnish with chives. Add a sprinkling of grated cheese and crumbled bacon.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cream Soups
Category:
Vegetable Soup
Culture:
American
Ingredient:
Potatoes
Method:
Stove Top
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