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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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A rich, creamy, comforting soup Ingredients:
4 large baking potatoes (about 2 3/4 lb.) |
2/3 cup butter or 2/3 cup margarine |
2/3 cup all-purpose flour |
3/4-2 teaspoon salt (to taste) |
1/2-1 teaspoon pepper (to taste) |
6 cups milk |
1 cup sour cream |
1/4 cup thinly sliced green onion |
10 slices bacon, cooked and crumbled |
1 cup shredded cheddar cheese |
Directions:
1. Bake potatoes at 350 degrees for 65-75 minutes or until tender; cool completely.
2. Peel and cube potatoes.
3. In a large saucepan, melt butter; stir in flour, salt and pepper until smooth.
4. Gradually add milk.
5. Bring to a boil; cook and stir for 2 minutes or until thickened.
6. Remove from the heat; whisk in sour cream.
7. Add potatoes and green onions; mix well.
8. Ladle into serving bowls; top with bacon and cheddar cheese.
9. Enjoy.
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