Contributed By: mrs_brown_knows
menus4moms
Cook extra potatoes one night and use your refridgerated bakers later in the week!
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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Other
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Meal Type: Soups & Stews
Ingredients
4 Large baking potatoes,baked and cooled
2/3 cup Butter
2/3 cup All-purpose flour
6 cups Milk
2 tsp Salt
1/2 tsp Pepper
4 Green onions, chopped and divided
12 slices Bacon, cooked, crumbled, and divided (leave out for vegetarian diet)
1 1/4 cups (5 oz.) cheddar cheese, shredded, divided
1 (8 oz. ) carton sour cream
Preparation
Cut potatoes in half lengthwise, scoop out pulp and set aside. Discard skins (I leave some in because the skins are nutritious!). Melt butter in a saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until mixture is thick and bubbly. (This will take some time.)
Add potato pulp, salt, pepper, 2 tbsp green onions, 1/2 cup bacon, and 1 cup cheese. Cook until cheese is melted and soup is heated through. Stir in sour cream and cook until heated, mixing well. Garnish with your choice of remaining green onions, bacon and cheese.
Cook's Notes
Nutrition Information