Baked Potato Soup for a Crowd |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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I got this recipe online from Custom Catering's. This is not for anyone on a diet, but everyone will be talking about it! It is very thick and delicious. I have simpler recipes, but if you want to impress this is the one. Ingredients:
12 large idaho potatoes (8-9 lbs) |
2 medium onions |
1/2 cup virgin olive oil |
1 quart sour cream |
1 cup bacon grease |
1/2 lb mozzarella cheese, grated |
1 quart whipping cream |
10 1/2 ounces cream of mushroom soup |
2 teaspoons granulated garlic |
2 teaspoons white pepper |
1 teaspoon salt |
1/2 lb butter, melted |
1/2 lb cheddar cheese, shredded |
1 bunch green onions or 1 bunch shallot, chopped |
2 cups bacon bits, crumbled |
Directions:
1. Coat the potatoes in the olive oil.
2. Bake potatoes and onions in 375°F oven for 45 minutes.
3. Let cool for 30 minutes.
4. Cut the potatoes in half lengthwise; use a spoon to scoop out the potato.
5. Peel the skin and roots from the onion.
6. Use a food processor to blend all of the ingredients except cheddar cheese, green onions, and bacon bits. The heat will melt the cheese.
7. Put the blended soup into a 10 quart stock pot over low heat until serving temperature.
8. Put shredded cheddar, bacon bits, and onions for everyone to use to top their soup.
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