Tuesday, August 25, 2009

Good Old Potato Soup

4 large baking potatoes
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
4 green onions, sliced, divided
12 slices bacon, cooked and crumbled, divided
1 1/2 cups (6-ounces) shredded Cheddar cheese, divided
1 (8-ounce) carton sour cream

Wash potatoes; pierce several times with a fork. Bake at 400 ° for 45 minutes or until tender. Cut potatoes in half lengthwise; scoop out pulp, and reserve. Discard shells.

Melt butter in a Dutch oven over low heat; add flour stirring until smooth. Cook one minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly.

Stir in potato, salt, pepper, 1cup cheese, 1/2 cup bacon, and 2 tablespoons green onions and sour cream; cook just until heated (do not boil). Sprinkle servings with remaining cheese, bacon, and green onions. Yield: 10 cups.

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