Ingredients

The following ingredients have 7 Servings
  • 4 large baking potatoes
  • 4 slices bacon
  • 6 cups milk
  • 1/2 cup all-purpose flour
  • 4 green onions, sliced
  • 5 oz. (1 1/4 cups) shredded sharp Cheddar cheese
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (8-oz.) container sour cream

Instruction

  • Pierce potatoes with fork; place on microwave-safe paper towel or roasting rack in microwave. Microwave on HIGH for 15 to 20 minutes or until tender, turning once halfway through cooking. Cool slightly.
  • Meanwhile, cook bacon in Dutch oven over medium heat until crisp. Remove from Dutch oven; drain on paper towels. Crumble; set aside.
  • In same Dutch oven, combine milk and flour; blend well. Cook over medium heat about 15 minutes or until bubbly and thickened, stirring frequently. Remove from heat.
  • Cut cooked potatoes in half. Scoop out cooked potato from skins; place in medium bowl. Discard skins. Mash potatoes well.
  • Add potatoes, bacon, 2 tablespoons of the onions, 1 cup of the cheese, salt and pepper to milk mixture. Cook and stir until cheese is melted. Add sour cream; cook and stir until soup is thoroughly heated.
  • To serve, spoon soup into individual bowls. Sprinkle each with remaining onions and cheese.