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    Black Angus Potato Soup


    Source of Recipe


    Black Angus

    4 large baking potatoes
    2/3 C. butter or margarine
    2/3 C. flour
    6 C. milk
    3/4 tsp. salt
    1/2 tsp. black pepper
    1/2 tsp. white pepper
    4 green onions -- chopped and divided
    12 slices bacon -- cooked and crumbled
    1 1/4 C. cheddar cheese -- shredded and divided
    8 oz. sour cream

    Preparation:
    Wash, dry and prick potatoes with fork. Bake in 400 degree oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set
    aside. Use skins for something else, such as stuffed potato skins. Melt butter in heavy 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 is thickened and bubbly. Add potato pulp, salt, pepper, 2 Tbsp. 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. Serve with remaining green onions, bacon and cheese.



 

 

 


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