| | Directions | | Bake potatoes at 400° for 1 hr. let cool, cut potatoes in half lengthwise then scoop out the pulp and discard skins. melt butter in large pot over low heat, ad flour stirring constantly. gradually add milk, cook over med. heat stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 1/2 of the chopped onions, 1/2 of the crumbled bacon and 1 cup of cheese. Cook until thoroughly heated, stir in sour cream. If too thick can add extra milk. Dip into bowls when done and top with remaining onion, cheese, bacon. This makes an large amount of soup. |
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| Ingredients | | - |  | 4 baking potatoes (large) |
| - | | 2/3 cup flour |
| - | | 3/4 teaspoon salt |
| - | | 4 green onions chopped |
| - | | 12 slices bacon, cooked , crumbled |
| - | | 2/3 cup butter |
| - | | 6 cups milk |
| - | | 1/2 teaspoon pepper |
| - | | 8 ounces sour cream |
| - | | 1 1/4 cups shredded cheese |
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