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BAKED POTATO SOUP Recipe

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This recipe for BAKED POTATO SOUP, by , is from Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Miriam Moseley
Added: Saturday, September 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 LARGE BAKING POTATOES
2/3 CUP BUTTER OR MARGARINE
2/3 CUP ALL PURPOSE FLOUR
6 CUPS MILK
3/4 TSP SALT
1/2 TSP PEPPER
4 GREEN ONIONS CHOPPED & DIVIDED
12 SLICES OF BACON, COOKED & CRUMBLED & DIVIDED
1-1/4 CUPS (5-oz) SHREDDED CHEESE DIVIDED
1-8 OZ CARTON SOUR CREAM

Directions:
Directions:
WASH POTATOES & 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 OF PULP.
MELT BUTTER IN HEAVY SAUCEPAN OVER LOW HEAT. ADD ALL PURPOSE FLOUR STIRRING UNTIL SMOOTH. COOK 1 MINUTE STIRRING CONSTANTLY UNTIL MIXTURE IS THICKENED & BUBBLY. ADD POTATO PULP, SALT, PEPPER, TWO TABLESPOONS GREEN ONIONS, 1/2 CUP BACON & 1 CUP CHEESE. COOK UNTIL THOROUGHLY HEATED. STIR IN SOUR CREAM. ADD EXTRA MILK IF NECESSARY FOR DESIRED THICKNESS. SERVE WITH REMAINING ONION, BACON & CHEESE.

MAKES ABOUT TEN CUPS.

Personal Notes:
Personal Notes:
I USUALLY DOUBLE THIS RECIPE SO WE WILL HAVE LEFTOVERS FOR THE NEXT DAY OR TO TAKE TO WORK FOR LUNCH. THIS IS ONE OF CHARLIES FAVORITES.

 

 

 

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