Baked Potato Soup
2/3 c. Butter or Margarine
2/3 c. All-Purpose Flour
7 c. Milk
4 Large Baking Potatoes, baked, cooled, peeled, and cubed (about 4 cups)
4 Green Onions, sliced (or 1 Medium onion, chopped)
12 Bacon Strips, cooked and crumbled
1 ¼ c. Shredded Cheddar Cheese
1 c. (8o.z.) Sour Cream
¾ Teaspoon Salt
½ Teaspoon Pepper
In a large soup kettle or Dutch oven melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly, until thickened. Add potatoes and onions; bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately. Yield 8 to 10 servings (2 ½ quarts). (I used more potatoes, and added enough extra milk to make like we like it). I also used a pound of bacon, took the extra and crumbled it up and put a little of that and a little of the cheese on top of each bowl as we served it.
This soup is so yummy I think I could eat it every day (for at least a week...LOL).
