Baked Potato Soup
From the kitchen of Lisa Lawrence
INGREDIENTS
4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
3/4 tsp salt
1/2 tsp pepper
4 green onions, chopped and divided (or more)
12 slices bacon, cooked and crumbled
1 ¼ cups cheddar cheese, shredded and divided
8 ounces sour cream
2/3 cup butter
2/3 cup flour
6 cups milk
3/4 tsp salt
1/2 tsp pepper
4 green onions, chopped and divided (or more)
12 slices bacon, cooked and crumbled
1 ¼ cups cheddar cheese, shredded and divided
8 ounces sour cream
DIRECTIONS
- Wash, dry and prick potatoes with fork. Bake in 400-degree oven for 1 hour or until done. Let cool.
- Cut potatoes into half lengthwise and scoop out pulp; set aside.
- Melt butter in large, heavy saucepan or dutch oven over low heat; add flour, stirring until smooth.
- Cook one minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly.
- Add potato pulp, salt, pepper, 2 Tbs green onion, half the bacon and 1 cup cheese.
- Cook until thoroughly heated.
- Stir in sour cream.
- Add extra milk if necessary for desired consistency.
- Salt and pepper to taste if needed.
- Serve with remaining green onions, bacon and cheese.
- This recipe doubles easily.
- Enjoy!!