Monday, October 12, 2009

Baked Potato Soup


  • 2/3 cup butter
  • 2/3 cup flour
  • 7 cups milk
  • 4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
  • 4 green onions, thinly sliced
  • 10 to 12 strips bacon, cooked, drained, and crumbled
  • 1 1/4 cups shredded mild cheddar cheese
  • 1 cup (8 ounces) sour cream
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper


In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.

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