Potato Soup
- 4 Large Baking Potatoes
- 2/3 cup butter
- 2/3 cup flour
- 7 cups milk
- 4 green onions, sliced
- 1 (12oz) package of bacon cooked and crumbled
- 1 1/4 cup (5oz) shredded Cheddar cheese
- 1 (8oz) container sour cream
- 1/2 teaspoon pepper
1. Bake potatoes at 400 degrees for 1 hour or until done; cool. Cut potatoes in half lengthwise; scoop out pulp, mash to desired texture and reserve. Discard shells.
2. Melt butter in a Dutch oven over low heat. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly.
3. Stir in potato pulp and green onions; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add bacon and remaining ingredients; stir until cheese melts. Serve immediately. Yields 14 cups.