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| 11/5/2009 |
| Baked Potato Soup |
2/3 cups butter
2/3 cups all-purpose flour
7 cups milk
4 large potatoes, baked, cooled, peeled & cubed
4 green onions, sliced (optional)
12 strips bacon, cooked & crumbled
1 1/4 cups shredded cheddar cheese
8 oz. carton sour cream
3/4 teaspoon salt
1/2 teaspoon pepper |
| In a dutch oven or large kettle, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat, simmer, uncovered for 10 minutes. Add the bacon, cheese, sour cream, salt and pepper, stir until cheese is melted. Yeilds 8 to 10 servings or about 2 quarts. |
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