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    Baked Potato Soup


    Source of Recipe


    Aunt Saunny

    4 large potatoes
    2/3 C flour
    2/3 C butter
    6 C milk
    4 green onions
    1 C sour cream
    2 C cooked bacon, crisp and crumbled
    5 oz cheddar cheese, grated
    salt and pepper to taste

    Heat oven to 350° and bake potatoes until fork tender.
    Melt butter in 4 1/2-quart pan. Slowly blend in flour
    with a wire whisk until thoroughly blended. Gradually
    add milk to mixture, whisking constantly. Whisk in
    salt and pepper and simmer over low heat, stirring
    constantly.

    Cut potatoes in half, scoop out and set aside. Chop
    half the potato peels and discard remainder. When milk
    mixture is very hot, whisk in potato. Add green onion
    and potato peels. Whisk well, add sour cream and
    crumbled bacon. Heat thoroughly. Add cheese a little
    at a time until it’s all melted in.

    Serve with crusty French bread and fresh butter. Great
    on a cool evening!
 

 

 

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