Baked Potato Soup

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Baked Potato Soup
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  1. 4
  2. large baking potatoes
  3. 4
  4. slices bacon
  5. 6
  6. cups milk
  7. 1/2
  8. cup all-purpose flour
  9. 4
  10. green onions, sliced
  11. 5
  12. oz. (1 1/4 cups) shredded sharp Cheddar cheese
  13. 3/4
  14. teaspoon salt
  15. 1/4
  16. teaspoon pepper
  17. 1
  18. (8-oz.) container sour cream
  1. 1 Pierce potatoes with fork; place on microwave-safe paper towel or roasting rack in microwave. Microwave on HIGH for 15 to 20 minutes or until tender, turning once halfway through cooking. Cool slightly.
  2. 2 Meanwhile, cook bacon in Dutch oven over medium heat until crisp. Remove from Dutch oven; drain on paper towels. Crumble; set aside.
  3. 3 In same Dutch oven, combine milk and flour; blend well. Cook over medium heat about 15 minutes or until bubbly and thickened, stirring frequently. Remove from heat.
  4. 4 Cut cooked potatoes in half. Scoop out cooked potato from skins; place in medium bowl. Discard skins. Mash potatoes well.
  5. 5 Add potatoes, bacon, 2 tablespoons of the onions, 1 cup of the cheese, salt and pepper to milk mixture. Cook and stir until cheese is melted. Add sour cream; cook and stir until soup is thoroughly heated.
  6. 6 To serve, spoon soup into individual bowls. Sprinkle each with remaining onions and cheese
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