Name: Baked Potato Soup
Yield: 4 servings
Ingredients: 4 large baking potatoes; 2/3 c. butter or margarine; 2/3 c. all-purpose flour; 6 c. milk; 3/4 tsp. salt; 1/2 tsp. pepper; 4 onions (small), chopped and divided; 12 slices bacon, cooked, chopped and divided; 1 1/4 c. (5 oz.) shredded Cheddar cheese, divided; 1 (8 oz.) carton sour cream

Servings: 4 persons

4 large baking potatoes
2/3 c. butter or margarine
2/3 c. all-purpose flour
6 c. milk
3/4 tsp. salt
1/2 tsp. pepper
4 onions (small), chopped and divided
12 slices bacon, cooked, chopped and divided
1 1/4 c. (5 oz.) shredded Cheddar cheese, divided
1 (8 oz.) carton sour cream

1
Wash potatoes and prick several times with fork; bake at 400u00b0 for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; then scoop out pulp. Melt butter in a heavy saucepan over low heat; add all-purpose flour, stirring until smooth. Cook 1 minute, stirring constantly, until mix is thick and bubbly. Add potato pulp, salt, pepper, 2 tablespoons onion, 1/2 cup bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for thickness. Add remaining onion, bacon and cheese.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Baked Potato Soup

How did you like this recipe?