Baked Potato Soup
- 4 large baking potatoes
- 6 slices bacon
- 6 C. milk
- 1/2 C. flour
- 4 green onions, chopped
- 1 1/4 C. (5 oz.) shredded sharp cheddar cheese
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1 (8 oz.) container sour cream
Pierce potatoes with fork; place on microwave-safe paper towel in microwave. Microwave on High for 15 to 20 minutes or until tender, turning once halfway through cooking. Cool slightly.
Meanwhile, cook bacon in Dutch oven over medium heat until crisp. Remove from pan; drain on paper towels. Crumble; set aside.
In same Dutch oven, combine milk and flour; blend well. Cook over medium heat about 30 minutes or until bubbly and thickened, stirring frequently. Remove from heat.
Cut cooked potatoes in half. Scoop out cooked potato from skins; place in medium bowl. Discard skins. Mash potatoes well.
Add potatoes, bacon, green onions, cheese, salt and pepper to milk mixture. Cook and stir until cheese is melted. Add sour cream; cook and stir until soup is thoroughly heated.