Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4300/Baked_Potato_Soup
Baked Potato Soup
Yield: 8 servings
Ingredients
| 4 |
|
large baking potatoes
|
|
|
| 2/3 |
cup |
butter
|
|
|
| 2/3 |
cup |
flour
|
|
|
| 6 |
cups |
milk
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1/2 |
teaspoon |
pepper
|
|
|
| 1 1/2 |
cups |
(6 ounces) shredded Cheddar cheese, divided
|
|
|
| 12 |
slices |
bacon, cooked, crumbled and divided
|
|
|
| 4 |
|
green onions, chopped and divided
|
|
|
| 1 |
teaspoon |
chicken bouillon
|
|
|
| 1 |
container |
(8 ounces) sour cream
|
|
|
Directions:
Scrub potatoes; poke several times with a fork. Bake potatoes at 400 degrees F for 1 hour or until tender when pierced.
Peel potatoes and discard skins when cool enough to handle. Cut potatoes into 1/2 inch cubes.
Melt butter in a large pot over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add milk and warm over medium heat, stirring constantly, until thickened and bubbly.
Stir in potato, salt, pepper, 1 cup cheese, 1/2 cup bacon, 2 tablespoons green onions and chicken boullion; continue warming over medium heat, but not boiling.
Stir in sour cream and warm just until heated through.
Dish into bowls and top with remaining cheese, bacon and green onions.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4300/Baked_Potato_Soup