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Baked potato soup

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Ingredients/Components

milk
sour cream - 1 8
salt - 3/4 t
butter - 2/3 c
all-purpose flour - 2/3 c
pepper - 1/2 t
baking potatoes - 4 item
shredded cheddar cheese, divided
green onions, chopped divided - 4 item
slices bacon, cooked, crumbled, and divided - 12 item

How to make baked potato soup:

Wash potatoes and prick several times with a fork; bake at 400 degrees for 1 hour or until done. Let cool. Cut potatoes in half length wise; 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 4 c. half and half + 3 c. whole milk instead of 6-7 c. milk.

Recipe categories: Potato, Vegetables, Soups & stews.

Rating:

3.1

Average rating: 3.1, total votes: 7

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sugar, milk, sour cream, salt, vinegar, garlic powder, chopped celery, mustard