Friday, March 12, 2010

Baked Potato Soup

4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
3/4 tsp. salt
1/2 tsp. pepper
4 chopped green onions
12 slices bacon cooked and crumbled
1 1/4 (5-oz) cup shredded cheddar cheese
1 (8 oz) sour cream
1 heaping Tablespoon chicken base

Wash potatoes and prick with a fork several times. Bake until done. Cool. Cut into half inch cubes. Melt butter in saucepan. Add flour, stirring until smooth. Cook 1 minute. Gradually add milk. Cook over medium heat. Stir until thick. Add potatoes with salt, pepper, green onions, bacon, cheese and chicken base. Cook until heated. Stir in sour cream. Add extra milk if necessary for desired thickness. Makes 10 cups.

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