6 large baked potatoes, cooled, but not cold, peeled & cubed
2/3 cup butter or margarine
2/3 cup all purpose flour
2/3 tsp salt
1/4 tsp pepper
1 can chicken broth (about 2 cups)
4 cups Half-N-Half
1/4 cup thinly sliced green onion
8 strips bacon, cooked & crumbled
2 cups shredded cheddar cheese, divided
Instructions
Peel & cube potatoes (1/2 to 3/4").
Melt butter over med heat. Stir in flour, salt & pepper and stir until smooth.Gradually add Half-N-Half & chicken broth. Bring to boil, stir & cook for 2 minutes, or until thickened.
Remove from heat, whisk in sour cream & 1 cup cheddar cheese. Stir until cheese melts into soup.
Add potatoes, bacon and onions. Garnish with the remaining cheese. Serve hot. (If soup is too thick, slowly add milk to bring it to your desired consistency).
Originally Submitted
5/4/2008
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