Baked Potato Soup

4 large baking potatoes
6 c. milk
¾ t. salt
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled and divided
5 oz. shredded cheddar cheese, divided
1 (8 oz.) carton sour cream
2/3 c. margarine
2/3 c. all purpose flour
½ t. pepper

Microwave potatoes until done; let cool. Cut potatoes in half lengthwise; scoop out pulp and set aside. Discard skins. Melt margarine in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cover over medium heat, stirring constantly until mixture is thick. Add potato pulp, salt, pepper, 2 tablespoons green onions, ½ cup bacon and 1 cup cheese. Cook until thoroughly heated and stir in sour cream. Add extra milk if needed. Serve with remaining onions, bacon and cheese.

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Remember Your Great Southern Chefs
by Chris Tramel


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