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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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I love this soup on cold days. It tastes like a loaded baked potato in a bowl. Ingredients:
6 large baking potatoes |
2/3 cup butter or margarine |
2/3 cup flour |
6 cups milk |
1 cup hot water (with 2 tbsp chicken bullion dissolved) |
3/4 tsp salt |
1/2 tsp black pepper |
1/2 tsp white pepper |
1/2 medium onion, grated |
8 green onions -- chopped and divided |
1 package slices bacon -- cooked and crumbled |
3 cups cheddar cheese -- shredded and divided |
8 ounces sour cream |
Directions:
1. Wash, dry and prick potatoes with fork.
2. Bake in 400°F oven for 1 hour or until done. Let cool.
3. Cut into half lengthwise and scoop out pulp; set aside.
4. Use skins for something else, such as stuffed potato skins.
5. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth.
6. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly.
7. Add potato pulp, grated onion, salt, pepper, and 2 cups cheese.
8. Cook until thoroughly heated.
9. Stir in sour cream.
10. Add extra milk if necessary for desired consistency. Serve with green onions, bacon and remaining cheese.
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