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Baked Potato Soup




Source of Recipe


TOH


List of Ingredients




4 large baking potatoes
2/3 cup butter or marg.
2/3 cup flour
6 cups milk
3/4 teas. salt
1/2 teas. pepper
4 green onions -- chopped & divided
12 slices bacon -- cooked & crumbled,
divided
1 1/4 cups shredded cheddar cheese -- (5 ounces) divided
1 sour cream -- (8 oz.)

Recipe



Wash potatoes and prick several times with fork; bake in a preheated 400 oven 1 hour or until done. Let cool. Cut potatoes in half lengthwise & scoop out pulp.

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 thick and bubbly.

Add potato pulp, salt, pepper, 2 tbs. green onions, 1/2 cup bacon and 1 cup cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if necessary, for desired thickness. Serve with remaining onion, bacon and cheese as garnish, or pass separately.

Yield: 10 cups