Baked potato soup

Baked potato soup



Ingredients/Components
- milk - 6 c
- butter or margarine - 2/3 c
- salt - 3/4 tsp
- carton sour cream - 1 oz
- all-purpose flour - 2/3 c
- pepper - 1/2 tsp
- 6 oz
- large baking potatoes - 4 item
- slices bacon, cooked, crumbled and divided - 12 item
- green onions, chopped and divided - 4 item
How to make baked potato soup:
Wash potatoes; prick several times with a fork. Bake at 400° for 1 hour or until done; let cool. Cut potatoes in half lengthwise; scoop out and reserve pulp. Discard shells. Melt butter in a Dutch oven over low heat. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in potatoes, salt, pepper, 1 cup cheese, 1/2 cup bacon and 2 tablespoons green onions; cook until heated (do not boil). Stir in sour cream. Cook just until heated (do not boil). Serve with remaining cheese, bacon and green onions. Yields 2 1/2 quarts.Recipe categories: Potato, Vegetables, Soups & stews.
Rating:
Related ingredients:
sugar, cream cheese, eggs, milk, sour cream, salt, package lipton onion soup mix
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