Serves: 10
Total Calories: 1,033
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.
Yields 2 gallons.
Recipe courtesy of Chef lovestocook at https://www.food.com/recipe/baked-potato-soup-for-a-crowd-203896
This Baked Potato Soup For a Crowd recipe is from the 2012 HomeCook'n Collection Cookbook. Download this Cookbook today.
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