Black angus baked potato soup
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Baking potatoes |
| ⅔ | cup | Butter or margarine |
| ⅔ | cup | Flour |
| 6 | cups | Milk |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | White pepper |
| 4 | Green onions; chopped and divided | |
| 12 | slices | Bacon; cooked and crumbled |
| 1¼ | cup | Cheddar cheese; shredded and divided |
| 8 | ounces | Sour cream |
Directions
Wash, dry and prick potatoes with fork. Bake in 400-degree oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins. 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 thickened and bubbly. Add potato pulp, salt, pepper, 2 Tbs. green onion, half the bacon and 1 cup cheese.
Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.
Posted to MM-Recipes Digest V4 #20 by Country Gourmet <oselands@...> on 5 Sep 1997 09:25:59 -0500 Posted to TNT Recipes by scrocker@... (Sue Crocker) on Feb 7, 1998.
Recipe by: Black Angus Restaurant Posted to EAT-L Digest by JoAnn <joannr@...> on Apr 9, 1998