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TOOLS YOU WILL NEED: Large skillet, spatula or tongs for bacon, paper towels to drain bacon, small bowls for assembling ingredients, large stock pot (or Dutch oven), long handled spoon for stirring, measuring cup & spoon, whisk.
INGREDIENTS:
 | 12 slices bacon |
| 4 green onions, chopped |
| 2/3 cups margarine |
| 1 1/4 cup shredded cheddar cheese |
| 2/3 cup all-purpose flour |
| 1 cup sour cream |
| 7 cups milk |
| 1 tsp salt |
| 4 large baked potatoes, peeled & cubed |
| 1 tsp pepper |
DIRECTIONS: Using large, deep skillet cook the bacon over medium heat until browned. Drain & set aside. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in the flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes & onions. Bring to a boil, stirring frequently. Reduce heat, simmer 10 minutes. Mix in bacon, cheese, sour cream, salt & pepper. Continue cooking, stirring frequently until cheese is melted.
SERVINGS: 6 TIME: 35 minutes
SERVING TIPS: This soup is especially good with a crisp roll or sliced Italian bread. Use the following search bar for more baked potato soup recipes:
BAKED POTATO SOUP