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Baked Potato Soup

From the kitchen of Lisa Lawrence


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


  • 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!!
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