Baked Potato Soup

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8 Servings
Potato
American
Winter Fall Soup American Potato Lunch

4 large Baking atoes
2/3 cup ter
2/3 cup ur
6 cup k
1 h Salt to taste
1 dash per to taste
4 each llion chopped, divided
12 slices on cooked, crumbled
1 1/4 cup ddar shredded
8 ounce r cream

Bake potatoes. Cool. Scoop out pulp and set aside. Discard skins. Melt butter over low heat and add flour. Add milk, until thick. Add potato pulp, salt, pepper, 2 tablespoons of green onion, 1/2 cup of crumbled bacon and cup cheese. Cook until throughly heated; stir in sour cream and heat through. Serve with remaining green onions, bacon and 1/4 cup greese as garnish. Recipe By : jonrob19~~at;idir.net Posted to MC-Recipe Digest V1 #221 Date: Thu, 19 Sep 1996 18:44:11 -465800 From: Terry Pogue ~~lttpogue~~at;IDS2.IDSONLINE.COM and gt;


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Baked Potato Soup

4 Servings
Potato
American
Soup Quick Winter Potato American

4 large Baking atoes
2/3 cup ter
2/3 cup All purpose ur
6 cups k
3/4 teaspoon t
1/2 teaspoon per
4 en onions chopped, optional
12 slices on cooked, crumbled
1 1/4 cup ddar cheese shredded
8 ounces r cream

Bake, peel, and mash up potatoes. Melt butter, mix in flour, stirring until smooth, then cook 1 minute, stirring constantly. Gradually add 6 cups milk; cook over medium heat, stirring often, until thickened and bubbly. Add potatoes, salt, pepper, 2 tablespoons of green onion, 1/2 cup bacon and 1 cup of cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk for desired consistency, if necessary. Add more salt and pepper to desired taste. Serve topped with bacon, cheese, and green onions. I usually cook more bacon than this calls for so that I have more to use as a topping.


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