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Stuffed Baked Potato Soup Recipe

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This recipe for Stuffed Baked Potato Soup is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large baking potatoes
2/3 cup butter
2/3 cup all purpose flour
6 cups 2% milk
1 tsp salt
1 tsp freshly ground pepper
4 green onions, chopped and divided
1 pkg bacon cooked and divided
2 cups shredded cheddar cheese, divided
1 (8oz) carton sour cream
Directions:
Directions:
Wash potatoes and prick several times with a fork; bake at 400º for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; scoop out pulp and set aside. Discard skins. Melt butter in heavy Dutch oven over low heat; add flour,stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until mixture is thick and bubbly. Add potato pulp, salt, pepper, 2 T green onions, half of the bacon and 1 1/4 cups of cheddar cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk, if necessary, for the desired thickness. Serve with remaining onion, bacon and cheese sprinkled on top.This soup is great as a main dish with salad and bread. It is thick and creamy consistency by using 2% milk.

 

 

 

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