Baked Potatoe Soup

From Julie

Baked Potatoe Soup
Baked Potatoe Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    large baked potatoes

  • 2/3

    cup butter

  • 2/3

    cup flour

  • 6

    cups milk

  • 3/4

    teaspoon salt

  • 1/2

    teaspoon pepper

  • 4

    green onions, chopped

  • 1

    pound bacon, fried and crumbled

  • 2

    cups shredded cheddar cheese

  • 1

    cup sour cream (optional)

  • Several slices Velveeta cheese

Directions

Wash, stab, and wrapped potatoes in cling wrap. Cook in microwave on high for 10 minutes or until soft. (or use already baked potatoes.) Peal potatoes and cut up into pulp. Set aside in small bowl. Melt butter in large pot. Add flour, gradually stir in milk. Continue to stir until smooth, thickened and bubbly. Stir in potato pulp, salt, pepper, onions, bacon, and cheese. Cook until heated. Add slices of velveeta cheese to make soup extra cheesy and creamy. Stir in sour cream. Transfer to a slow cooker set on low or serve straight from the pot. Soup freezes well.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: