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Ingredients
| russet potatoes: 4 whole potatoes |
| green onions - spring or scallion (chopped): 3 Tbl (chopped) |
| bacon: 12 strips (cooked and crumbled) |
| cheddar cheese (shredded): 1 1/4 cups |
| all-purpose flour (unsifted): 2/3 cup |
| salted butter: 2/3 cup |
| 2% milk: 6 cups |
| salt: 3/4 tsp |
| black pepper: 1/2 tsp |
| sour cream: 8 oz |
Baked Potato Soup
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
90 min -
Servings
10 serving(s)
Tags
- Preheat oven to 400 degrees.
- Wash potatoes and prick several times with fork.
- Bake for 1 hour.
- Let cool.
- Cut potatoes in half and scoop out pulp into a bowl.
- Melt butter in large pot over low heat.
- Add flour, stirring until smooth.
- Cook 1 minute stirring constantly.
- Gradually add milk.
- Cook over medium heat until the mixture is thickened and bubbly.
- Add potato pulp, salt, pepper, 2 Tbsp green onions, 1/2 cup bacon, and 1 cup cheese.
- Cook until heated throughout.
- Stir in sour cream.
- Add extra milk if necessary for desired thickness.
- Serve and top with extra green onion, bacon, and cheese.