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| Both sides previous revision Previous revision Next revision | Previous revision | ||
| recipes:baked_potato_soup [2013/04/08 00:11] – billh | recipes:baked_potato_soup [2013/12/27 14:39] (current) – billh | ||
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| ^Preparation Time: | 1.5 hours | | ^Preparation Time: | 1.5 hours | | ||
| ^Serving Size: | 8 | | ^Serving Size: | 8 | | ||
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| ===== Ingredients ===== | ===== Ingredients ===== | ||
| **Prep** | **Prep** | ||
| - | * 4-5 large Russet baked potatoes, peeled and cubed | + | * 4.5 to 5 lbs Russet baked potatoes, peeled and cubed |
| **Start** | **Start** | ||
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| - Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. | - Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. | ||
| - Add the potatoes, half-and-half cream, and hot pepper sauce; heat through but do not boil. | - Add the potatoes, half-and-half cream, and hot pepper sauce; heat through but do not boil. | ||
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| - | ===== Photos ===== | ||
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