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Country Baked Potato Soup*

Source of Recipe


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List of Ingredients



• 4 large Russet baking potatoes
  
• 2/3 cup butter
  
• ½ cup all-purpose flour
  
• 2 tsp salt
  
• 1 Tbsp white pepper
  
• 8 cups milk
  
• 1 cup sour cream
  
• ¼ cup thinly sliced green onions
  
• ½ pound bacon, cooked and crumbled
  
• 1 cup shredded cheese, for topping
  






Instructions



1. Bake potatoes at 350° for 65 to 75 minutes, or until tender; cool completely. Peel and cube potatoes into 1-inch cubes. You want it to be chunky, but some will break up.
   
   
2. In a large Dutch oven, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes, or until thickened. If you want it thicker, mash a few potatoes against the side of the pot and stir; it will thicken right up.
   
   
3. Remove from heat; whisk in sour cream. Add potatoes and green onions. Place back on stove and heat to serving temperature, stirring occasionally. Ladle into bowls and garnish with bacon and cheese.
   
   Makes 10 servings.
   
   






Final Comments


* A family favorite!