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Thick and Creamy Potato Soup Recipe

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This recipe for Thick and Creamy Potato Soup, by , is from Mrs. Parsley Remembered: Inspired by Laurette Rosenstrauch, 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!

Contributor:  
Contributor:  
Ann Kingsbury

Category:
Category:

Ingredients:  
Ingredients:  
12 slices bacon
⅔ cup margarine
⅔ cup all-purpose flour
7 cups milk
4 potato, (2-1/3" x 4-3/4")s large baked potatoes, peeled and cubed
4 medium (4-1/8" long)s green onions, chopped
1  cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Directions:
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain,
crumble, and set aside.

In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.

Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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