Home & Baked Potato Soup

Baked Potato Soup

Baked Potato Soup

Baked Potato Soup



4 Large baking potatoes

2/3 Cup butter

2/3 Cup all-purpose flour

6 Cups milk

3/4 Teaspoon salt

1/2 Teaspoon pepper

4 Green onions (chopped and divided)

12 slices bacon, cooked, crumbled and divided

1 1/4 cups shredded Cheddar cheese, about 5 ounces, divided

1 8 oz, carton sour cream


Wash potatoes and prick them several times with a fork; bake at 400 degrees for 1 hour or until done.  Let cool.  Cut potatoes in half lengthwise and then scoop out pulp.  Set pulp 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 soup until thoroughly heated.  Stir in sour cream.  Add extra milk if necessary for desired thickness.  Serve with remaining onion, bacon and cheese. 

Yield is 10 cups.  Serves one!  ;-)    Very Good!


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