Creamy Baked Potato Soup

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READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and cut up potatoes into bit size cubes. Boil approximately 45 minutes or until potatoes are soft.
  • While potatoes are cooking, make roux by combining margarine and flour over medium high heat until margarine is melted.
  • Slowly add milk and allow to thicken, continuosly stir making sure roux does not stick to the bottom of the pan.
  • Stir in chopped onion and bouillon, simmer for 5 minutes, continuously stirring roux.
  • Then add cream of celery soup, chicken broth and pepper.
  • Simmer to desired creaminess being sure that sauce does not burn or stick to pan.
  • Strain potatoes. Mix roux and potatoes together. Top each serving with cheese, bacon and sour cream to taste.
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