Baked Potato Soup

mhd.moorhead.msus.edu

17 Sep

This is a rich, but great potato soup.

4 large potatoes

2/3 cup butter

2/3 cup flour

1 1/2 quarts of milk

Salt and Pepper

4 green onions

1 cup sour cream

2 cups crisp-cooked, crumbled bacon

5 ounces of grated cheddar cheese

Procedure

Heat oven to 350 degrees and bake the potatoes until for tender.

Melt butter in a medium saucepan. Slowly blend in flour with a wire

whisk until thoroughly blended. Gradually add milk to the butter-flour

mixture, whisking constantly. Whisk in salt and pepper and simmer over

low heat, stirring constantly.

Cut potatoes in half, scoop out the meat and set aside. Chop half the

potato peels and discard the remainder. When milk mixture is very hot,

whisk in potato. Add green onion and potato peels. Whisk well, add

sour cream and crumbled bacon. Heat thoroughly. Add cheese a little

at a time until it is all melted in.

Serve with crusty French Bread and fresh butter. Mucho Goodo!