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Catholic Recipe: Baked Potato Soup


  • 5 large baking potatoes, baked
  • 1/4 cup butter or margarine
  • 1 medium onion, chopped
  • 1/3 cup flour
  • 1 quart half-and-half
  • 3 cups milk
  • 1 tsp salt
  • 1/8 tsp ground white pepper
  • 2 cups (8 oz) shredded Cheddar cheese
  • 8 bacon slices, cooked and crumbled
  • Details

  • Yield: 12 cups
  • Prep Time: N/A
  • Difficulty: N/A
  • Cost: N/A
  • For Ages: n/a
  • Origin:

Comforting yet easy to make.


To bake potatoes in the microwave, prick each several times with a fork. Microwave 1 inch apart on paper towels at HIGH 14 minutes or until done, turning and rearranging after 5 minutes. Let cool. Peel potatoes, and coarsely mash with a fork.

Melt butter in a Dutch oven over medium heat; add onion, and saute until tender. Add flour, stirring until smooth. Stir in potatoes, half-and-half, and next 3 ingredients; cook over low heat until thoroughly heated. Top each serving with cheese and bacon.

Recipe Source: Southern Living , Oxmoor House, 2002
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