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10 Servings
Potato
American
Main Dish Soup Comfort Food American Potato Dinner Lunch
4 large Russett Baking ato's
2/3 cup ter
1/2 cup -Purpose Flour
2 teaspoons t
1 tablespoon te Pepper
8 cups k
1 cup r Cream
1/4 cup thinly sliced en onions
1/2 pound on cooked and crumbled
1 cup shredded cheese for topping
Bake potato's at 350 degrees for 65-75 minutes or until tender; cool completely. Peel and cube potato's into 1" cubes. You want it to be chunky, but some will break up. In a large Dutch Oven, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. If you want it thicker, mash a few potato's against the side of the pot and stir, and it will thicken right up. Remove from heat; whisk in sour cream. Add potato's and green onions. Place back on stove and heat to serving temperature over medium heat, stirring occasionally. Ladle into bowl and garnish with bacon and cheese, and get ready to say WOW!.
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