Comida Kraft
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Ski Lodge Potato Soup

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What You Need

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Make It

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  • Peel and cube the 2 uncooked potatoes, then boil until tender, reserving the water for later. Fry bacon until crunchy and drain, place aside for later. Chop onions both white and green keeping separate. Chop green/red peppers. Cube but do not peel the leftover baked potatoes, set aside.
  • In a heavy stock pot melt butter, add green/red pepper, white onion & garlic. Sautee until tender (DO NOT BROWN). Add the potato water and tap water to equal 4 cups. Add bouillon. Add potatoes, both the baked and boiled. Bring to a gentle boil, reduce heat to simmer.
  • Mix 1/2 cup of milk to the flour and mix well until all the lumps are gone. Add milk mixture to the pot, stir. Add the rest of the milk to pot and stir, soup will thicken as it heats through.
  • Crumble bacon and place in a small bowl. Place cheddar cheese, sour cream and green onions in bowls.
  • Your soup is done when it is thick and bubbly. Garnish with cheddar, sour cream, bacon and onion. Salt and pepper to taste!


Although this recipe looks complicated, once you get everything into the pot, it's just a matter of waiting. Great recipe after a day outside in the cold. Holds well in fridge for 4 days. Make sure not to boil when reheating, the milk will separate. HINT... Make ahead before you leave for a day of skiing or sledding and hold in a crock-pot on low until you’re ready to eat. Soup too thin? Try adding more milk/flour mixture.

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