Baked Potatoe Soup

By pdixon1

Ingredients

• 2 1/2lbs. Russet potatoes
• 2 Cloves garlic
• 1 Tsp. Salt
• 1/2 Tsp White Pepper
• 2 C Shredded cheddar cheese
• 1/4 C Thinly sliced green onions
• 2/3 C Butter
• 2/3 C Flour
• 1/4 Tsp Seasoned salt
• 6 C Milk
• 8oz. Sour cream
• 10 Slices bacon, cooked crisp/drained/crumbled

Details

Servings 8
Preparation time 30mins
Cooking time 105mins

Preparation

Step 1

1. Preheat oven to 350F. Scrub potatoes, prick w/fork. Wrap potatoes in foil. Bake 55min. Cool & peel/cube potatoes.
2. In 4qt. dutch oven, melt butter. Stir in garlic & cook for 1min. Stir in flour/salt/pepper until smooth. Gradually add milk. Cook & stir over med heat until thickened & buddly; cook & stir 1min longer. Remove from heat. Whisk in half the cheese until smooth. Whisk in sour cream unitl smooth. Stir in pottoes/onions. Heat through over low heat; do not boil. To serve, garnish w/bacon/green onioins/remaining 1/2 of cheese.