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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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I use reduced fat products to make this soup a little lighter. Ingredients:
4 baking potatoes |
2/3 cup flour |
6 cups milk |
1 cup cheddar cheese, shredded |
1 cup sour cream |
1 cup scallion, chopped |
8 slices bacon, cooked |
salt |
pepper |
Directions:
1. Wash potatoes really well and dry with a paper towel. Wrap each potato in foil and place on baking sheet.
2. Bake potatoes in a 400 deg oven for about an hour or until done.
3. Allow potatoes to cool then peel and mash them, leaving some lumps.
4. Mix together milk and flour in a large pan and whisk until combined.
5. Cook over low to med heat until it begins to thicken.
6. Add mashed potatoes, 1/2 cup cheese,salt and pepper to your taste, and stir until cheese melts.
7. Remove from the heat and stir in sour cream and 3/4 cup scallions.
8. Top each bowl of soup with remaining cheese, scallions and bacon.
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