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Baked Potato Soup

Ingredients:

6 large Idaho Potatoes
1/3 cup butter
1/3 cup all-purpose flour
4 cups milk
1 cup sour cream

Instructions:

Pierce potatoes with a fork; microwave on High for 10 minutes, turn and microwave an additional 10 minutes or until done. In a medium stockpot, make a roux over low heat of butter and flour; mix together. When thick, blend in milk. Continue cooking over medium heat for 5 to 10 minutes. Peel and cube potatoes, mashing half. Add potatoes to milk mixture. Blend in sour cream; heat until warm.

From: Wabash Valley Family Favorites, submitted by Beth Flack