Your soup is now on the stove waiting for the family to get here later. I tasted it and it is so good the addition of the ranch packet made a lot of difference in the taste..I guessed as to when to add it as the recipe didn't say, so I added with the flour.will make this again it's fast and easy and tastes wonderful..Thank youWow, potato soup is a favorite and all of these look wonderful. Here's another option from a fellow PC consultant. It's a great speedy weeknight recipe if I get home from work late and something the girls are comfortable throwing together on their own. I use whatever is on hand ... from skim milk to half & half, ham or bacon (even the precooked variety!), and I have to say that the ranch dressing mix is what gives it the restaurant "baked potato soup" flavor. Don't skip the green onions ... it's just not the same.
I'm trying Connie's next!
Baked Potato Soup
4 baking potatoes
2/3 c. butter
2/3 c. flour
1/2 tbsp salt
¼ tsp pepper or more to taste
6 c. milk
8 oz. sour cream
10 oz. cheddar cheese, shredded
1/2cup bacon, cooked and crumbled
4 green onions, sliced
1 pkg. hidden valley ranch powder mix
Prick potatoes and bake, either in microwave or oven. Cool slightly and scoop out flesh. Break into smaller pieces. (Mix n mash works good for this). Melt butter in large kettle. Whisk in flour, salt and pepper. Cook, stirring constantly, and let it boil one minute. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes, most of the bacon bits and cheese. Stir in half the green onions. Cook until heated through. Stir in sour cream and serve with remaining cheese, bacon and onion.
kadesma