Baked potato soup 2

Yield: 1 Servings

Measure Ingredient
⅔ cup Butter or margarine
⅔ cup All-purpose flour
7 cups Milk
4 larges Baking potatoes, baked, cooked, peeled & cubed
4 \N Green onions, sliced
12 \N Bacon strips, cooked and crumbled
1¼ cup Shredded cheddar cheese
1 cup Sour cream
¾ teaspoon Salt
½ teaspoon Pepper

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.

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