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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 whole(s) potatoes baked |
8 slice(s) bacon cooked |
1 stick(s) butter |
1/2 cup(s) all-purpose flour |
14 ounce(s) chicken broth |
4 cup(s) milk |
3/4 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
4 green onions chopped |
1 1/4 cup(s) cheddar cheese shredded |
8 ounce(s) sour cream |
Directions:
1. Bake potatoes and set aside to cool. Fry bacon and set aside to drain well, then crumble. In 3 1/2 qt. sauce pan, melt butter over med. heat. Add flour and whisk for 1 – 2 min. until smooth and creamy. Add broth slowly, add milk and cook until thick, about 10 minutes. DO NOT BOIL. Add potatoes cut up in chunks, pepper, salt, onion, bacon, and cheese. Simmer until heated. Add sour cream.
2. Serve the soup with toppings just like a baked potato. Put extra green onions, sour cream, bacon, and cheddar cheese on top. If serving this to company you might want to double the recipe. Enjoy!
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