Baked Potato Soup

Baked Potato Soup



large baking potatoes
cup butter
cup flour
cups milk
teaspoon salt
Freshly ground black pepper to taste
green onions, chopped
slices bacon, crisp-fried, crumbled
1 1/4
cups shredded Cheddar cheese
cup sour cream



Preheat the oven to 400 degrees.  Wash the potatoes and pierce several times with a fork.  Bake for 1 hour or until tender; cool.


Cut the potatoes into halves and scoop out the pulp into a small bowl, discarding the skin (or using to make potato skin appetizers - See Potato Skins recipe in Appetizers).


Melt the butter in a heavy saucepan over low heat.  Stir in the flour.  Cook for 1 minute, stirring constantly.  Add the milk gradually, stirring well after each addition.  Cook over medium heat until thickened and bubbly, stirring constantly.  Season the soup with salt and pepper.


Add the potato pulp, 2 tablespoons of the green onions, 1/2 cup of the bacon and 1 cup of the cheese.  Cook until heated through.  Stir in the sour cream.  Add additional milk if needed for the desired consistency.


Sprinkle the servings with the remaining green onions, bacon and cheese.


Serves 6 to 8.


Note:  Skim milk and low-fat sour cream and cheese may be used to reduce the fat in this soup.  The recipe can be increased and freezes well.