Baked Potato Soup

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
• 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

Procedure

In a large Dutch oven or stockpot, melt the butter over low heat. Stir in flour; continue to heat and stir until smooth. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.

Reserve a little crumbled bacon and green onion to sprinkle on top of each bowl. 

Serving Information

• Serves:
• Fat: g
• Calories: