Baked Potato Soup

1. 1

   Bake potatoes, cool and peel the skins off. Dice and set aside.

2. 2

   Melt butter in a large stockpot over low heat. Stir in flour; stir until smooth and bubbly. Add salt and pepper. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add more salt and pepper to taste.

3. 3

   Ladle into bowls and top with chopped green onions, grated cheese and crumbled bacon.

No additional tips available.