Baken Potato Soup
- 4 baking poatoes
- 3 oz. flour
- 6 c. milk
- 1 c. shredded cheddar cheese, divided
- 1 t. salt
- 1/2 t. pepper
- 1 c. sour cream
- 3/4 c. chopped green onions, divided
- 6 bacon slices, cooked and crumbled
Preparation time 15mins
Cooking time 75mins
Preheat oven to 400.
Pierce potatoes with a fork, bake for 1 hour or until tender. Cool. Peel potatoes; coarsley mash.
Weigh and lightly spoon flour into a dry measuring cup; level with a knife. Place flour in large Dutch oven; gradually add milk, stirring with whish until blended. Cook over medium heat until thick and bubbly. Add mashed potatoes, 3/4 c. cheese, salt and 1/2 t. pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 c. onions. Cook over low heat 10 minutes or until thoroughly heated, do not boil.
Sprinkle each serving with 1 1/2 t. cheese, 1 1/2 t. onions, and about 1 T. bacon.