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Baked Potato Soup by Christina Dickens	No ratings Rating Details Rate this meal Printable View

***Use up the rest of the bacon from last night.

Recipe:

Baked Potato Soup by Danielle Helsel serves: 6	(2 ratings) Rating Details Rate this recipe Printable View Print Index Cards

A creamy Blend of Sour Cream, Potatoes, Bacon, Green Onions, and Cheddar.

Ingredients:

4 Large

Baked Potatoes Peeled and Cubed

7 Cups

Whole Milk

1 Cup

Sour Cream

Geen Onions, Chopped

1 1/4 Cups

Shredded Chedder, or your fav. Cheese

12 Slices

Bacon

2/3 cup

A.P. Flour

1/3 cup

Margarine

1 TSP

Salt

1 TSP

Ground Black Pepper

Directions:

1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Categories:

Fall/Winter
Pasta/Rice/Potatoes
Peanut/Nut Free
Quick & Easy
Smart Budget Foods
Soups