Baked Potato Soup for a Crowd
photo by Lavender Lynn
- Ready In:
- 2hrs
- Ingredients:
- 15
- Yields:
-
2 gallons
ingredients
- 12 large idaho potatoes (8-9 lbs)
- 2 medium onions
- 118.29 ml virgin olive oil
- 946.0 ml sour cream
- 236.59 ml bacon grease
- 226.79 g mozzarella cheese, grated
- 946.0 ml whipping cream
- 297.66 g cream of mushroom soup
- 9.85 ml granulated garlic
- 9.85 ml white pepper
- 4.92 ml salt
- 226.79 g butter, melted
- 226.79 g cheddar cheese, shredded
- 1 bunch green onions or 1 bunch shallot, chopped
- 473.18 ml bacon bits, crumbled
directions
- Coat the potatoes in the olive oil.
- Bake potatoes and onions in 375°F oven for 45 minutes.
- Let cool for 30 minutes.
- Cut the potatoes in half lengthwise; use a spoon to scoop out the potato.
- Peel the skin and roots from the onion.
- Use a food processor to blend all of the ingredients except cheddar cheese, green onions, and bacon bits. The heat will melt the cheese.
- Put the blended soup into a 10 quart stock pot over low heat until serving temperature.
- Put shredded cheddar, bacon bits, and onions for everyone to use to top their soup.
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RECIPE SUBMITTED BY
<p>I have always loved to cook and try new recipes. I am a kindergarten teacher, but will be retiring at the end of the 2006-2007 year. I love having people over for special occasions and just to have supper with us. I have been married 35 years and have 3 daughters. We have 4 grandchildren and we love spending time with them in Lexington. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /></p>