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Ski Lodge Potato Soup
Ski Lodge Potato Soup

Ski Lodge Potato Soup

50 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 uncooked baking potatoes
1 pound bacon
1 cup chopped sweet white onion
1 cup chopped green onion
1 cup chopped green/red peppers
4 leftover baked potatoes
1/4 cup butter
1 tsp chopped garlic
4 cups water (use leftover water from boiling potatoes plus what ever it takes to make 4 cups)
5 chicken flavored bouillon cubes
4 cups milk, divided
4-6 tablespoons flour
2 cups shredded cheddar cheese
1/2 cup sour cream
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Let's Make It
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!
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