Baked Potato Soup
4 large potatoes
2/3 cup butter or margarine
2/3 cup all purpose flour
6 cups milk
3/4 tsp salt
1/2 tsp pepper
4 green onions chopped
12 slices bacon cooked & crumbled
1 & 1/4 cup shredded cheddar cheese or ever how much you want
8 ounces sour cream (may not be necessary)
Yields 10 cups
Yields 10 cups
* In the interest of time, we usually just cook these in the microwave. Once they are cooled, cut in halves and scoop out pulp. Discard the skins.
* Melt butter in large soup pot then add the flour.
* Cook this mixture for about 1-2 minutes.
* Gradually add milk & cook until it thickens - stir often (this sometimes takes longer than you might think and it can start to stick if you are not stirring).
As you can see, Emma was a great helper with the stirring...
* Melt butter in large soup pot then add the flour.
* Cook this mixture for about 1-2 minutes.
* Gradually add milk & cook until it thickens - stir often (this sometimes takes longer than you might think and it can start to stick if you are not stirring).
As you can see, Emma was a great helper with the stirring...
*After you have a nice, thicker milk mixture, add the potato pulp, salt, & pepper! Here I usually just salt & pepper to taste...I don't take the time to measure this out.
* Next add about one cup shredded cheddar
* Add about 2 tsp chopped green onions
* And add about 1/2 cup of crumbled bacon
* Cook until the soup is heated through.
* If the soup is thicker than you would like, you can add sour cream or more milk here to thin it out.
* Serve with green onions, cheese and bacon crumbles on top.
This recipe is not low in calories, but it is absolutely delicious!
