Baked Potato Soup
 
4 large  baking potatoes
2/3 cup  butter or margarine
2/3 cup  all-purpose flour
6 cup  milk
3/4 tsp  salt
1/2 tsp  pepper (secret is to use white pepper)
4   green onions, chopped and divided
12 slice  bacon, cooked and crumbled
1-1/4 cup  cheddar cheese, shredded and divided
8 oz.  sour cream
 
Preheat oven to 400 degrees. 
Wash potatoes and prick several times with a fork; bake at 400 degrees for 1 
hour or until done. Let cool. Cut potatoes in half lengthwise; scoop out pulp 
and set aside. Discard skins (I didn't because I like some pieces in my soup!) 
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. 
Cook one minute, stirring constantly. Gradually add milk; cook over medium heat, 
stirring constantly until mixture thickens and is bubbly. 
Add potato pulp, salt, pepper, two tablespoons green onion, 1/2 cup bacon, and 
one cup cheese. Cook until thoroughly heated, and stir in sour cream. Add extra 
milk, if necessary, for desired consistency. 
Presentation: Serve with remaining green onions, bacon and cheese. 
Yield: About 10 servings 
 
 
 
(ID: 80029) Mirror: rec.food.recipes: Tue, Nov 26, 2002


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