Baked Potato Soup - FOX 13 News

Baked Potato Soup

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    French Toast L’Orange L’Orange Batter • 5 eggs • ¼ cup sugar, granulated • 1 tablespoon vanilla extract • ¾ table Grand Marnier liqueur • ½ tsp. salt, kosher • ½ quart heavy cream • 1 ciabatta loaf, 1 ½” straight slice, ends discarded Instructions • Mix together all ingredients (except bread) in mixing bowl. • Place in airtight container • Label, date and refrigerate • When ready to serve, saturate ciabatta for 1 hour French Toast L’Orange • Select well saturated slices of bread and place on ...
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Submitted by Cynthia McAdoo of Connecticut

Ingredients:

4 large baking potatoes
2/3 cup butter/or marg
2/3 cup flour
¾ tsp salt
¼ tsp white pepper
6 cups milk
1 cup sour cream
¼ cup thinly sliced gr onions
10 bacon strips cooked and crumbled
1 cup shredded cheddar cheese

Bake potatoes at 350* for 65-75 min, cool completely
Peel, then cube, potatoes (my son heats up the skins with cheese for a snack)

In a large saucepan, melt butter, stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir( this will stick and brown to the bottom, so be careful) Bring to a boil for 2 min stirring. Remove from heat. Whisk in sour cream, add potatoes, and onion.  Garnish with cheese and bacon

 

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