4 cups water or 2 cups water, 2 cups half and half
4 teaspoons chicken boullion
7 - 8 med potatoes baked and peeled
1/4 cup powdered cheese sauce (I use GFS brand)
1 cup shredded cheddar cheese
1/2 cup sour cream
extra cheese, bacon bits, and sour cream for garnish
Instructions
Boil 2 cups water, chicken boullion and cheese sauce powder for 1-2 minutes. Remove from heat. Stir in half and half or remaining water.
Place broth and 4 quartered potatoes in blender and blend until mixture is smooth.
Return broth to pan. Cut remaining potatoes in 1/2 inch chunks. Add potatoes and cheese to blended mixture. Simmer until cheese is melted, stirring often. Remove from heat. Add sour cream. Serve hot. Garnish as desired.
Originally Submitted
3/30/2010
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You can add this Cheesy Baked Potato Soup recipe to your own private DesktopCookbook.
