Baked Potato Soup for a Crowd

READY IN: 2hrs
YIELD: 2 gallons
UNITS: US

INGREDIENTS

Nutrition
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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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