Baked potato soup

Baked potato soup



  • milk - 6 c
  • butter or margarine - 2/3 c
  • salt - 3/4 tsp
  • carton sour cream - 1 oz
  • all-purpose flour - 2/3 c
  • 5 oz
  • pepper - 1/2 tsp
  • 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 and prick several times with a fork; bake at 400° for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; then scoop out pulp and set aside. Discard skins. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 tablespoons green onions, 1/2 cup bacon and 1 cup cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if necessary, for desired thickness. Serve with remaining onion, bacon and cheese.

Recipe categories: Potato, Vegetables, Soups & stews.

Baked potato soup
Average rating: 3.5 of 5, total votes: 4
Cook. Time: PT1H30M
Total Time: PT1H30M

Cause of complaint:

Related ingredients:
sugar, cream cheese, eggs, sour cream, salt, brown sugar, package lipton onion soup mix
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