BAKED POTATO SOUP 
4 lg. baking potatoes
2/3 c. butter
2/3 c. flour
6 c. milk
1/2 tsp. pepper
4 green onions, chopped
12 slices bacon, cooked and crumbled
1 1/4 c. shredded Cheddar cheese
1 (8 oz.) container sour cream

Wash potatoes, prick and bake at 400 degrees for 1 hour. When done let cool. Cut potatoes lengthwise and scoop out pulp. Melt butter in large saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 6 cups milk. Cook over medium heat stirring constantly until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, 2 tablespoons onion, 1/2 cup bacon, 1 cup cheese. Cook until thoroughly heated, stir in sour cream. Add extra milk if necessary for desired thickness. Serve with remaining onion, bacon and cheese. Yield 10 cups.

Related recipe search

“BAKED POTATO SOUP”

 

Recipe Index