Baked Potato Chowder

Category: Soups, Stews and Chili

Cuisine: American

☆☆☆☆☆

1 review

Ready in 45 minutes

by esargent0307

Ingredients

10 pounds russet potatoes baked and cooled

2 cups sweet onion diced

1/4 cup parsley dried

2 T beef boullion granules

1 T garlic minced

2 t salt

2 t pepper

2 cups flour

12 cups water

4 cups half and half

1 pound sharp cheddar shredded

Directions

Cut cooled potatoes in half, lengthwise. Scoop out flesh; discard skins. Melt butter in large stockpot over medium heat. Add onions, stir 5 minutes; add parsley through pepper and cook 2 minutes more. Add flour and stir into a paste. Stir in water, half and half, and potato; stir frequently for up to 30 minutes, until thickened. Stir in cheese. If freezing, cool completely first.

Reviews

☆☆☆☆☆

Very hearty and easy to make. I stir in some cream cheese and bacon crumbles with the cheddar cheese. And we lik chopped green onion on top!

esargent0307

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