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    Cheesy Baked Potato Soup

    Source of Recipe

    "The Southern Entertainer's Cookbook" by Courtney Whitmore

    Recipe Introduction

    "While the temperatures rarely dip below 50 degrees in the South, you'd better believe that once fall hits, we throw on our scarves and sweaters and grab a hot bowl of this soup."

    List of Ingredients

    ◦ 1 cup chopped onion
    ◦ cup chopped celery
    ◦ cup butter
    ◦ 1 teaspoon salt
    ◦ cup all-purpose flour
    ◦ 3 cups chicken broth
    ◦ cup white wine
    ◦ 3 cups grated cheddar cheese
    ◦ 3 to 4 potatoes, baked, peeled and cubed


    In a frying pan, saut the onion and celery in the butter until onion is translucent. Add the salt and flour and stir well. In a large pot or Dutch oven, stir the onion mixture into chicken broth. Add the wine, cheese, and potatoes. Cook on low until cheese melts, and then bring to a boil, stirring constantly.

    Serve hot with desired toppings.

    Makes 6 to 8 servings

    ❧ Tip: Set up a toppings bar for any soup party. For a loaded version of this baked potato soup, we love crumbled bacon, diced chives, or green onion, cheddar cheese, and sour cream.




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