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Baked Potato Soup
Thick and creamy. You can use leftover baked potatoes.
Makes 4 -6 servings
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2/3 cup butter or
margarine |
2/3 cup all-purpose flour |
7 cups milk |
4 large baking potatoes
(baked, cooled, peeled, and cubed) |
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4 green onions, chopped |
12 bacon strips (cooked
crisp and crumbled) |
1 ¼ cups shredded Cheddar
cheese |
1 cup sour cream |
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1 teaspoon salt |
1 teaspoon ground black
pepper |
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Directions
1 In a soup kettle or Dutch oven melt butter. Stir in flour. Heat
and stir until smooth. Gradually add milk, stirring constantly until
thickened. Add potatoes and onions. Bring to a boil, stirring constantly.
2 Reduce head and simmer 10 minutes. Add bacon, cheese, sour cream,
salt, and pepper, and stir until cheese is melted.
Larisa Malone
Buna, TX
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