Wash potatoes. prick several times with a fork. Bake at 400 degrees for 1 hour or until done. Let cool then peel potatoes and slice crosswise.
Cook bacon in a large skilled until crisp. Remove bacon, saving drippings in skillet. Crumble bacon and set aside. Cook onion in drippings, stirring constantly, until tender. Add flower, stirring well. Cook 1 minute stirring constantly.
Gradually add chicken broth wile cooking over medium heat. stir constantly until mixture is thickened and bubbly. Stir in potato, half and half, add the next 6 ingredients. Bring to a simmer and cook uncovered for 10 minuted. (DO NOT BOIL)
Stir in 1 Cup of cheese and 1/4 Cup green onion. Cook until cheese melts, stirring often. Top soup with bacon when served.
Originally Submitted
4/13/2008
0 Out of 5 from
0 reviews
You can add this Baked Potato Soup recipe to your own private DesktopCookbook.
