Baked Potato Soup

4 large potatoes

2/3 cup butter

3/4 teaspoon salt

1 1/2 cups cheddar cheese shredded (6 oz)

12 slices bacon cooked, crumbled

4 green onions (chopped)

1 (8 oz) sour cream

2/3 cup flour

6 cups milk

1/2 teaspoon pepper


Bake potatoes at 400 for 1 hour, then let cool. Scoop out & reserve pulp. Discard shells.  Melt butter: add flour, stirring until smooth, stir constantly.  Gradually add milk.  Cook over medium heat, stirring constantly, until thick & bubbly.  Stir in potato, salt, pepper,

1 cup of cheese, 1/2 cup of bacon & 2 tablespoons of green onions.  Cook until heated (do not boil).  Stir in sour cream.  Serve w/remaining cheese, bacon, green onion.  Yields 2 1/2 quarts.

Nancy Chesnut (Our Cousin)

Neosho, MO

This is by far the best Potato Soup I have ever had.  I get compliments on it whenever I make for others (and I have made it a lot).  Thanks Nancy! – Jamie

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