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Ingredients
| russet potatoes: 4 whole potatoes |
| salted butter: 2/3 cup |
| all-purpose flour (unsifted): 2/3 cup |
| salt: 3/4 tsp |
| black pepper: 1/4 tsp |
| 2% milk: 6 cups |
| sour cream: 1 cup |
| green onions - spring or scallion (chopped): 1/4 cup (thinly sliced) |
| bacon: 10 strips (cooked and crumbled) |
| cheddar cheese (shredded): 1 cup |
Baked Potato Soup
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
90 min -
Servings
8 serving(s)
Tags
- 1) Bake potatoes at 350 for 65 - 75 minutes. Cool completetely.
- 2) Peel & cube potatoes.
- 3) In a large saucepan, melt butter over medium high. Gradually stir in flour, salt, & pepper until smooth.
- 4) Gradually add milk.
- 5) Bring to a boil and stir for 2 minutes or until thickened.
- 6) Remove from heat.
- 7) Whisk in sour cream.
- 8) Add potatoes and green onions.
- 9) Garnish with cheese and bacon.