Soups & Sandwiches
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Meals: |
1 |
2 |
3 |
4 |
5 |
6 |
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Serves: |
8 |
16 |
24 |
32 |
40 |
48 |
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Ingredients: |
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Large baking potatoes |
4 |
8 |
12 |
16 |
20 |
24 |
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Butter or margarine* |
10 T. |
20 T. |
30 T. |
40 T. |
50 T. |
60 T. |
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Flour |
2/3 C. |
1-1/3 C. |
2 C. |
2-2/3 C. |
3-1/3 C. |
4 C. |
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Milk |
6 C. |
12 C. |
18 C. |
24 C. |
30 C. |
36 C. |
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Shredded cheddar cheese |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
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Salt |
1-1/4 t. |
2-1/2 t. |
1 T. + 3/4 t. |
1 T. + 2 t. |
2 T. + 1/4 t. |
2 T. + 1-1/2 t. |
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Pepper |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
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Bacon, cooked and crumbled |
8 slices |
16 slices |
24 slices |
32 slices |
40 slices |
48 slices |
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Sour cream, regular or light |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
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On Hand: |
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Shredded cheddar cheese |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Green onions, chopped** |
2-3 |
4-5 |
6-7 |
8-9 |
10-11 |
12-13 |
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* 8 T. = 1 stick, or 1/2 C. butter or margarine. |
** Green onions refer to individual onions, not bunches of onions. |
Assembly
Directions:
Scrub potatoes and wrap each one in aluminum foil.
Bake in a 400 degree oven for 60-90 minutes, or
until they’re soft when you squeeze them. Remove the
potatoes from the oven, unwrap and cut in half
lengthwise. Use a spoon to scoop out the pulp into a
large bowl. Set aside. Save the leftover skins to
make potato skins, or discard.
Melt butter or margarine in a large saucepan over
low heat. Add the flour, stirring until smooth. Cook
for about a minute, stirring constantly. Turn heat
up to medium and continue stirring while slowly
adding the milk. Continue to stir until mixture is
thick and bubbly. Add the cheddar cheese, salt,
pepper, and bacon. Mash the potato pulp with a
hand-held potato masher, a fork, or a mixer, to get
rid of the large chunks. Add the potato pulp to the
pan, stirring to mix. When it is heated through, add
the sour cream and stir to mix well. Do not boil the
soup. Set aside to cool.
Freezing Directions:
Freeze in freezer bags or rigid containers based on
your family size. Seal, label and freeze.
Serving Directions:
Thaw at least overnight in the refrigerator. Put the
soup in a saucepan or microwave-safe container to
heat. The soup will have the consistency of soft
mashed potatoes. If needed, stir in some milk to
make it more “soup-like”. But the soup should be
thick, not runny. Once it’s heated through, spoon
into serving bowls. Top each bowl with a sprinkle of
shredded cheddar and some green onions as garnish.
Tammy’s Comments:
This is my new favorite soup! I love it! The large
baking potatoes are the ones sold individually in
the produce department. I’ve never made potato soup
with baked potatoes, but it works great!! You can
use low fat or fat free sour cream or cheese if you
prefer.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.