Baked Potato Soup

Baked Potato Soup

Baked Potato Soup

Baked Potato Soup

Baked Potato Soup

Course Appetizer

Ingredients
  

  • 4 large baking potatoes
  • 2/3 cup butter or margarine
  • 2/3 cup flour
  • 6 cups milk
  • 3/4 teaspoon salt (I think it usually needs more with all the potatoes)
  • 1/2 teaspoon pepper
  • 4 green onions, chopped and divided
  • 12 slices bacon, cooked, crumbled and divided
  • 1 1/4 cup shredded cheddar cheese, divided
  • 8 ounces sour cream

Instructions
 

  • Wash potatoes and bake; let cool.
  • Cut potatoes in half lengthwise, then scoop out pulp. Set aside. Discard skins.
  • Melt butter in heavy saucepan over low heat. Add flour; stir 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, if necessary,for desired thickness.
  • Serve with remaining onion, bacon, and cheese. Sprinkle in each bowl before serving.
Keyword Lynn’s Baked Potato Soup, Service Guard
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