Ingredients

The following ingredients have 4 Servings
  • 4 Russet potatoes (baked)
  • 2/3 cup unsalted butter (not margarine)
  • 2/3 cup all purpose flour
  • 6 cups milk (full fat or 2 %)
  • 1 cup shredded cheddar cheese
  • 8-10 slices bacon (cooked & chopped)
  • 5 green onions (chopped)
  • 1 8 ounce contain sour cream (not fat free)
  • Dashes salt & pepper

Instruction

  • Remove pulp from baked potatoes. Discard skins. 
  • In a large pot, melt butter over low heat. Add flour and stir well until thoroughly blended. Continue to cook for 1-2 minutes, stirring consistently. Add milk, 2 cups at a time, and cook over medium heat. Stir constantly until the mixture is bubbly. This last step can take 10-15 minutes!
  • Remove from heat. Turn down heat to low. 
  • Add potatoes, cheese, 1/2 of the bacon, seasonings and half of the green onions. Stir and put back on the burner. Let mixture heat thoroughly but do not over cook. Stir in sour cream.  
  • Serve with remaining bacon & green onions on top of soup, if desired. Additional cheese can be added.