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Baked potato soup

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Ingredients/Components

milk
salt - 3/4 t
butter - 2/3 c
carton sour cream - 1 oz
all-purpose flour - 2/3 c
5 oz
pepper - 1/2 t
slices bacon, cooked, crumbled and divided - 12 item
green onions, chopped and divided - 4 item
potatoes more or less depending on size - 4 item

How to make baked potato soup:

Wash potatoes (about 4) and prick several times with a fork: bake at 400 degrees for 1 hr. or until done. Let cool. Cut potatoes in half lengthwise; scoop out pulp. Melt butter in a saucepan over low heat; add flour, stirring until smooth. Cook 1 min., stirring constantly. Gradually add 6 c. milk; cook over med. heat, stirring constantly, until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 T. green onions, 1/2 c. bacon, and 1 c. cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if necessary, for desired thickness. Serve with remaining onion, bacon, and cheese.

Note: For a richer, heartier soup, use butter and 4 c. half and half + 3 c. whole milk instead of 6-7 c. milk.

Recipe categories: Potato, Vegetables, Soups & stews.

Rating:

Average rating: 4, total votes: 3

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