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Baked Potato Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: http://blog.e-mealz.com/page/3/
| 8 med | Idaho potatoes |
| 1 pkg | bacon, cooked & crumbled,divided |
| 1 bunch | green onions, divided |
| ? c | butter, optional |
| ? c | flour, optional |
| 1 t | salt, optional |
| ½ t | pepper, optional |
| 6 c | milk |
| 1 ½ c | shredded cheddar cheese, divided |
| 8 oz | sour cream |
| Salt & pepper to taste |
1. Heat oven to 400 degrees.
2. Wash & dry potatoes.
3. Wrap in aluminum foil & bake in the oven for approximately 1 hour.
4. Remove & let cool.
5. Fry bacon until crisp, drain, crumble.
6. Set aside. Slice the white part of onions thinly to about halfway down. Set aside.
7. Peel skins from potatoes & mash w/ fork, leaving some chunks. Set aside.
8. Melt butter in large soup pot. Gradually add flour, salt & pepper, stirring constantly. Cook for about 1 minute.
9. Gradually add milk, stirring constantly until cream base thickens.
10. Add more milk if a thinner soup is desired.
11. Add potatoes, ½ of crumbled bacon, diced green onions & 1 c shredded cheese.
12. Mix well. Add sour cream.
Serve soup into bowls & top each w/ remaining bacon, green onions & cheese.
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