Baked Potato Soup..

Recipe by weekend cooker
READY IN: 50mins
SERVES: 6-8
YIELD: 6-8 soups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut potatoes in half, and scoop out pulp, and put in a small bowl.
  • Melt butter in a large kettle, add flour, and gradually stir in the milk.
  • Continue to stir until smooth, thickened and bubbly.
  • Stir in potato pulp, salt, pepper, 3 of the green onions, 8 bacon slices, and 1 1/2 cups of the shredded cheese. Cook until heated.
  • Stir in the sour cream.
  • Now you can transfer this to the slow cooker set on LOW to keep warm.
  • Top with the remaining onions, bacon, and cheese.
  • Ready to take to a potluck, or straight from the cooker, to enjoy on a cool day.
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