Soup, Chili, Stew and Dumpling Recipes
Baked Potato Soup
Yield: 10 cups
Ingredients
- 4 large baking potatoes
- 2/3 cup butter
- 2/3 cup all-purpose flour
- 6 cups milk
- 4 green onions, chopped
- 12 slices bacon, cooked and crumbled
- 1 1/4 cups Cheddar cheese, shredded
- 8 ounces sour cream
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Bake potatoes until done. Cut in half lengthwise. Scoop out pulp and set aside.
- Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, stirring over medium heat until thick and bubbly. Add potato pulp, salt and pepper, 2 tablespoons of the green
onion, 1/2 cup bacon and 1 cup cheese. Cook until heated thoroughly and stir in sour cream. Add more milk if necessary (but it should be served thick).
- Serve with remaining green onions, bacon and cheese on top.