Baked Potato Soup

This is a rich, but great potato soup.
  • 4 large potatoes
  • 2/3 cup butter
  • 2/3 cup flour
  • 1 1/2 quarts of milk
  • Salt and Pepper
  • 4 green onions
  • 1 cup sour cream
  • 2 cups crisp-cooked, crumbled bacon
  • 5 ounces of grated cheddar cheese
  • Heat oven to 350 degrees and bake the potatoes until for tender.
  • Melt butter in a medium saucepan. 
  • Slowly blend in flour with a wire whisk until thoroughly blended. 
  • Gradually add milk to the butter-flour mixture, whisking constantly. 
  • Whisk in salt and pepper and simmer over
  • low heat, stirring constantly.
  • Cut potatoes in half, scoop out the meat and set aside. 
  • Chop half the potato peels and discard the remainder. 
  • When milk mixture is very hot, whisk in potato. Add green onion and potato peels. 
  • Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until it is all melted in.
  • Serve with crusty French Bread and fresh butter.

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