Baked Potato Soup
From Recipes
Jump to navigationJump to search
| Summary | |
|---|---|
| Prep time | 1 hr (baking potatoes) |
| Cook time | 15-20 min |
| Source | Jan Quanbeck |
| Yield / serves | 8-10 servings (2 1/2 quarts) |
| Rating | |
Ingredients
- 2/3 c butter or margarine
- 2/3 c all-purpose flour
- 7 c milk
- 4 large baking potatoes, baked, cooled, peeled and cubed (~4 cups)
- 4 green onions, sliced
- 12 bacon strips, cooked and crumbled
- 1 1/4 c shredded cheddar cheese
- 1 c (8 oz) sour cream
- 3/4 t salt
- 1/2 t pepper
Preparation
In a large soup kettle or Dutch oven, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately.
