Baked potato soup 2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Butter or margarine |
| ⅔ | cup | All-purpose flour |
| 7 | cups | Milk |
| 4 | larges | Baking potatoes, baked, cooked, peeled & cubed |
| 4 | Green onions, sliced | |
| 12 | Bacon strips, cooked and crumbled | |
| 1¼ | cup | Shredded cheddar cheese |
| 1 | cup | Sour cream |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
Directions
In a large soup kettle, melt butter. Stir in flour, heat and stir until smooth. Gradually add milk; stirring constantly until thickened. Add potatoes and onion. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately. Yields about 2½ quarts.