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Ingredients
| russet potatoes: 4 whole potatoes |
| all-purpose flour (unsifted): 2/3 cup |
| 2% milk: 6 cups |
| cheddar cheese (shredded): 1 cup (shredded) |
| sour cream: 1 cup |
| green onions - spring or scallion (chopped): 1 cup (chopped) |
| bacon: 8 strips (cooked) |
| salt |
| black pepper |
Baked Potato Soup
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
80 min -
Servings
8 serving(s)
Tags
- Wash potatoes really well and dry with a paper towel. Wrap each potato in foil and place on baking sheet.
- Bake potatoes in a 400 deg oven for about an hour or until done.
- Allow potatoes to cool then peel and mash them, leaving some lumps.
- Mix together milk and flour in a large pan and whisk until combined.
- Cook over low to med heat until it begins to thicken.
- Add mashed potatoes, 1/2 cup cheese,salt and pepper to your taste, and stir until cheese melts.
- Remove from the heat and stir in sour cream and 3/4 cup scallions.
- Top each bowl of soup with remaining cheese, scallions and bacon.