Monday, September 26, 2011

Baked Potato Soup

Favorite Fall Food: Soup. Love it all. Unfortunately my family does not feel the same way. But they will eat this one. It's hearty and has bacon in it. What? The bacon presence doesn't justify the legit-ness of a meal? It does at our house. This recipe is a keeper...and not too tough to make.


  • 2/3 cup butter or margarine
  • 4 baking potatoes
  • 2/3 cup all-purpose flour
  • 6 cups milk
  • 1 cup cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup reduced-fat sour cream
  • 1/2 cup chopped green onions, divided
  • 6 bacon slices, cooked and crumbled (we use a bag of "real bacon pieces")


  • Preheat oven to 400°.
  • Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool and cube potatoes.
  • Melt butter in a large saucepan. Add flour and stir until combined. Gradually add milk, stirring with a whisk until blended. Add salt and pepper. Cook over medium heat until thick and bubbly (about 8 minutes).
  • Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Add potatoes and onions. Garnish with cheese and bacon and additional green onions.

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