Recipes Soups

Ingredients used :

• 4 large baking potatoes -- (4 to 5)
• 1/2 c. butter or margarine
• 1/2 c. flour
• 6 c. milk -- (6 to 7)
• 3/4 t. salt
• 1/2 t. pepper
• 4-5 green onions -- chopped and divided
• 12 slices bacon -- cooked, crumbled and divided
• 1 1/2 c. shredded cheddar -- divided
• 8 oz. sour cream

Preparetions:

Wash, prick and bake potatoes for 1 hour at 400, or until done. Let cool. Cut potatoes in 1/2 lengthwise and scoop pulp out in chunks and set aside. Discard skins.

Melt butter in saucepan over low heat. Add flour and cook until smooth, stirring constantly. Cook and stir for 1 minute longer.

Gradually add milk and cook over medium heat stirring constantly until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, 2 or 3 green onions, 1/2 c. bacon and 1 c. cheese. Cook until thoroughly heated through and stir in sour cream.

Add extra milk if desired to thin. Garnish each serving with remaining green onions, bacon, and cheese.

Serves: 8

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