Baked Potato Soup
Source of Recipe
St Paul Pioneer Press Jan.20/02
List of Ingredients
Makes 20 servings
4 large baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups 2 percent milk
3/4 teaspoon salt
3/4 teaspoon pepper
4 to 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
Recipe
To bake potatoes: Preheat oven to 400 degrees. Wash potatoes. Prick several times with fork. Bake for 1 hour, or until done. Cool. Peel. Mash partially, leaving chunks.
To make white sauce: Melt butter in saucepan over low heat. Add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until mixture thickens and bubbles.
To make soup: Add potatoes, salt, pepper and 4 tablespoons green onions, 1/2 cup bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. (Note: Do not boil.) Add extra milk if needed to acquire desired thickness. Serve with remaining onions, bacon and cheese.
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