"Hunger is the best sauce in the world."--Cervantes

Baked Potato Soup Recipe

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This recipe for Baked Potato Soup, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Hardy
Added: Saturday, July 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 large potatoes
2/3 c. butter or margarine
2/3 c. flour
6 c. milk
4 green onions, sliced
12 slices bacon - cook and crumble
1 1/4 c. shredded cheddar cheese
8 oz. sour cream

Directions:
Directions:
Serves: 4-6

Bake potatoes 1 hour at 400 or until done. Cool. Cut in half and scoop out pulp. Set aside. Melt butter in heavy sauce pan. Add flour, stirring constantly for 1 minute. Gradually add milk, cook over medium heat until mixture is thick and bubbly. Add potato pulp, salt and pepper to taste, 2 T. green onions, 1/2 c. bacon and 1 c. cheese. Cook until thoroughly heated, then stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Just like Houlihans!

 

 

 

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