Baked Potato Soup
Source of Recipe
The Recipe Hall of Fame Cookbook
List of Ingredients
- 4 large baking potatoes
- 2/3 cup butter or margarine
- 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
Instructions
- Wash potatoes and prick several times with fork. Bake at 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 thoroughly 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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