Baked Potato Soup



Baked Potato Soup

I love soup!  Especially potato soup.  This is very good.

  • 4 large baking potatoes
  • 2/3 cup butter
  • 2/3 cup all-purpose flour
  • 6 cups milk (2%)
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 4-8 green onions, divided
  • 16 slices bacon, cooked and crumbled, divided
  • 1 1/2 cups shredded Cheddar cheese, divided
  • 1 1/2 cups sour cream

Wash potatoes and prick several times with fork.  Bake 400 degrees for 1 hour or until done.  Let cool.  Peel and partially mash, leaving chunks.  Melt butter in 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 thickens and bubbles.  Add potatoes, salt, pepper, 4 tablespoons green onions, 1/2 cup bacon, and 1 cup cheese.  Cook until thorougly heated; stir in sour cream; do not boil.  Add extra milk, if needed, for desired thickness.  Serve with remaining onions, bacon, and cheese, or you can put all in soup at one time.

Makes 20 servings.

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