|4||large baked potatoes|
|2||T. green onion, diced|
|½||cup grated cheddar cheese plus 2 T. for garnish|
|1||cup sour cream|
|4||slices bacon, cooked, crumbled for garnish|
Cut potatoes in half lengthwise and scrape
out the pulp. Melt butter and whish in flour. Cook for 1 minute. Gradually add milk and cook over medium
heat, stirring constantly, until smooth and bubbly.
Sir in potato pulp, diced green onion and grated
cheddar cheese. Cook over low heat until heated
through: then stir in the sour cream and heat through.
Garnish with crumbled bacon and cheddar cheese.
Note: This soup can be made using leftover baked
potatoes if you have them. It’s a great winter comfort
meal with garlic bread and green salad.