Baked Potato Soup II recipe

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Ingredients

⅓ cup butter
⅓ cup all-purpose flour
4 cups skim milk
6 large baking potatoes, scrubbed
1 cup sour cream

Nutrition Info

644.8 calories
carbohydrate: 95.4 g
cholesterol: 56.7 mg
fat: 22.5 g
fiber: 10 g
protein: 18 g
saturatedFat: 14 g
servingSize: -
sodium: 220.5 mg
sugar: 13.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Microwave potatoes until done.

  2. While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.

  3. Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.

Recipe Yield

4 -6 servings

Recipe Note

This is an easy one to make, and quick too! Toppings are great added at the table. Serve with all your baked potato favorites - chopped green onions, grated cheese, sour cream.

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