Baked Potato Soup
- 4 large baking potatoes
- 6 c. milk
- ¾ t. salt
- 4 green onions, chopped and divided
- 12 slices bacon, cooked, crumbled and divided
- 5 oz. shredded cheddar cheese, divided
- 1 (8 oz.) carton sour cream
- 2/3 c. margarine
- 2/3 c. all purpose flour
- ½ t. pepper
Microwave potatoes until done; let cool. Cut potatoes in half lengthwise; scoop out pulp and set aside. Discard skins. Melt margarine in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cover over medium heat, stirring constantly until mixture is thick. Add potato pulp, salt, pepper, 2 tablespoons green onions, ½ cup bacon and 1 cup cheese. Cook until thoroughly heated and stir in sour cream. Add extra milk if needed. Serve with remaining onions, bacon and cheese.
No comments:
Post a Comment