Baked potato soup from Joy of Cooking (75th Anniversary Edition 2006) (page 130) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

  • heavy cream
  • sour cream
  • Show all ingredients...
  • Serves : 8 cups

  • EYB Comments

    Can substitute chicken broth or vegetable stock for poultry stock, and olive oil for butter.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken broth or vegetable stock for poultry stock, and olive oil for butter.

  • sturlington on November 19, 2014

    Note that this soup requires the potatoes to be baked before starting. Therefore, a good use for leftover baked potatoes. If you are like me and didn't notice this before starting, and you just want a potato soup with baked potato toppings, it's probably better to make the potato and leek soup on the same page, substituting onions for the leeks, and then top with sour cream, cheese, bacon and chives. Also far less cream that way.

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