
| INGREDIENTS: |  |
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes(baked, cooled, peeled and cubed)
10 to 12 strips bacon(cooked and crumbled)
4 green onions (thinly sliced)
One and 1/4 cups shredded mild cheddar cheese
1 cup or 8 oz. sour cream
3/4 teaspoon salt
1/2 teaspoon pepper |  |
| INSTRUCTIONS: |  |
| In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately. |  |
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