Ingredients:
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
Preparation:
Bake, cool, peel, and cube potatoes. Then in a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly until sauce has thickened. Add potatoes and green onions. Continue to cook, stirring constantly until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients. Sir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8. Enjoy!
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