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Baked Potato Soup

Source of Recipe

Beta Sigma Phi cookbook


Recipe Introduction

This yummy soup tastes like a loaded baked potato.

List of Ingredients

4 large baking potatoes -- (4 to 5)
1/2 c. butter
1/2 c. flour
6 c. milk -- (6 to 7)
3/4 t. salt
1/2 t. pepper
4 green onions -- chopped and divided
12 slices bacon -- cooked, crumbled and divided
1 1/2 c. shredded cheddar -- divided
8 oz. sour cream



Recipe

Wash, prick and bake potatoes for 1 hour at 400, or until done. Let cool. Cut potatoes in 1/2 lengthwise and scoop pulp out in chunks and set aside. Discard skins.

Melt butter in saucepan over low heat. Add flour and cook until smooth, stirring constantly. Cook and stir for 1 minute longer.

Gradually add milk and cook over medium heat stirring constantly until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, 2 green onions, 1/2 c. bacon and 1 c. cheese. Cook until thoroughly heated through and stir in sour cream.

Add extra milk if desired to thin. Garnish each serving with remaining green onions, bacon, and cheese.