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Categories:
baking potatoes butter all-purpose flour milk salt pepper green onions bacon Cheddar cheese sour cream
Viewed: 40 - Published at: 4 years agoIngredients
- 4 large baking potatoes
- 2/3 c. butter or margarine
- 1/2 c. all-purpose flour (more if you want it thicker)
- 6 c. milk
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 4 green onions, chopped and divided
- 14 slices bacon, cooked, crumbled and divided
- 1 1/4 c. shredded Cheddar cheese (about 5 oz.), divided
- 1 (8 oz.) carton sour cream
Method
- Wash potatoes and prick them several times with a fork; bake at 400°
- for 1 hour or until done.
- Let cool.
- Cut potatoes in half
- lengthwise
- and
- then scoop out pulp.
- Set pulp aside. Discard
- skins.
- Melt
- butter in a heavy saucepan over low heat; add
- flour, stirring until smooth. Cook 1 minute, stirring constantly.
- Gradually
- add
- milk; cook over medium heat, stirring
- constantly
- until
- mixture
- is
- thickened and bubbly. Add
- potato
- pulp, salt, pepper, 2 tablespoons green onions, 1/2 cup
- bacon and 1 cup of cheese.
- Cook soup until thoroughly heated, but do not boil.
- Stir in sour cream.
- Add extra
- milk
- if necessary for desired thickness. Serve with remaining onions, bacon and cheese.
