Baked Potato Soup

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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.

“Daily blessings are daily reminders of God.”

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