Baked Potato SoupPublished 3:09pm Wednesday, October 20, 2010
‘Tis the season for “Soups”. I love to make soups of all different varieties. I happened to have a few left over baked potatoes, and did not want to make hash browns.
BAKED POTATO SOUP
4 large baking potatoes
2/3 C. butter
2/3 C. flour
¾ tsp. salt
¼ tsp. white pepper
6 C. milk
1 C. sour cream
¼ C. thinly sliced green onions
10 bacon strips, cooked and crumbled
1 C. shredded cheddar cheese
Bake potatoes and cool, peel and cube. Melt butter; stir in flour, salt and pepper until smooth. Gradually add milk and bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; whisk in sour cream. Add potatoes and green onions. Cook on low for a while. Garnish with bacon and cheese when you serve it.