Baked Potatoe Soup
- 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
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.