Print Baked Potato Soup Recipe
Baked Potato Soup
Cup Flour plus extra flour for dredging
4 Russet Potatoes peeled, cut into 1/2& quot; dice
6 Cups Milk Thinly Sliced
12 Slices Bacon Cooked
4 Scallions chopped &
8 Ounces Sour Cream or buttermilk or
Cup Butter (200 g.)
1 1/4 Cups Cheddar Cheese shredded &
1. Bake potatoes.

2. Cool. Scoop out pulp and set aside. Discard skins.

3. Melt butter over low heat and add flour. Add milk, until thick.

4. Add potato pulp, salt, pepper, 2 tablespoons of green onion, 1/2 cup of crumbled bacon and cup cheese.

5. Cook until thoroughly heated; stir in sour cream and heat through.

6. Serve with remaining green onions, bacon and 1/4 cup grease as garnish.