Baked Potato Soup
4 large baked potatoes
2/3 cup butter
2/3 cup flour
6 cups milk, whole or 2%
3/4 tsp salt
1/2 tsp pepper
4 green onions, chopped
12 slices of bacon, fried and crumbled
2 cups cheddar cheese, shredded
1 cup (8oz) sour cream
1. Cut potatoes in half. Scoop out pulp and put in a bowl.
2. Melt butter in a large kettle. Add flour. Gradually stir in milk. Continue to stir until smooth, thickened and bubbly.
3. Stir in potato pulp, salt, pepper and 3/4 of onions, bacon and cheese. Cook until heated. Stir in sour cream.
4. Transfer to slow cooker set on low. Top with remaining green onions, bacon and cheese. Take to a potluck or serve on a buffet table straight from the slow cooker.
Pairs Well With
This is the first time Deb has EVER made soup! Way to go, Deb! Comfort soup at it's best!