Gregg's Baked Potato Soup |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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Ingredients:
4 large potatoes |
2/3 cup butter |
2/3 cup flour |
6 -8 cups milk |
3/4 teaspoon salt |
1/2 teaspoon pepper |
12 slices bacon, cooked, crumbled & divided |
6 green onions, chopped and divided |
4 garlic cloves |
1 1/2 cups shredded cheddar cheese, divided |
1 (8 ounce) container sour cream |
Directions:
1. Bake potatoes at 400 degrees for an hour.
2. Cut in half lengthwise, scoop out and reserve pulp; make stuffed potato skins from shells.
3. Melt butter in saucepan over low heat; add flour, stirring until smooth.
4. Cook 1 minute, stirring constantly.
5. Gradually add milk and cook over medium heat, stirring constantly until thick and bubbly.
6. Stir in potato, salt, pepper, 1/2 bacon, 2T onion, garlic and 1 c cheese.
7. Cook until thoroughly heated (do not boil).
8. Stir in sour cream and heat.
9. Serve with remaining bacon, onion and cheese.
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