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Nov 5, 2006 12:45 AM

Loaded Baked Potato Soup from Cooks Country

Yikes! My wife thought the dish sounded good and requested I make it tonight. It was horrible! It was basically a paste it was so thick. Luckily I did some grilled sandwiches to go along with it, and those turned out great. I'm going to try cutting it down with some chicken stock tomorrow..but if things don't improve it's going into the garbage!

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  1. It's better to just get a better recipe.
    I made a similar soup last week and it was delicious, even reheated several days later. Boil 8 large russets in their jackets. When done, peel and chop roughly. Add to a large dutch oven with some water and mash leving lots of 1/4" chunks. Heat just to boiling and add one bunch of thin sliced scallions. turn the heat off and add lots of grated jack cheese, fresh ground black pepper, and sour cream - lots of it - like a whole package of jack cheese, and a pint of sour cream. You just want to wilt the scallions and melt the cheese. Adjust the thickness with more water. So simple, so good.