SOUTHERN LIVINGS BAKED POTATO SOUP

October 17, 2006

Ingredients

4 large baking potatoes

2/3 cup butter or margarine

2/3 cup all-purpose flour

6 cups milk

1/4 tsp. salt

1/2 tsp. pepper

4 green onions, chopped and divided

12 slices bacon, cooked, crumbled, and divided

1-1/4 cups (5 ounces) shredded Cheddar cheese, divided

1 (8 ounce) carton sour cream

Preparation

Wash potatoes and prick several times with a fork; bake at 400° for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; then scoop out pulp.
Melt butter in a heavy saucepan over low heat; add all-purpose flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 6 cups milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add potato pulp, salt, pepper, 2 tablespoons green onions, 1/2 cup bacon, and 1 cup cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if necessary, for desired thickness.
Serve with remaining onion, bacon, and cheese. Yield: 10 cups.

TagsAmerican Soup/Stew Potato Root Vegetable Vegetable

Recipe notes

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