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| Ingredients: |
4 lg. baked potatoes
2/3 c. butter
2/3 c. flour
6 c. milk, whole OR 2%
3/4 tsp. salt
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1/2 tsp. pepper
4 green onions, chopped
12 slices bacon, fried and crumbled
2 c. shredded cheddar cheese
1 c. (8 oz.) sour cream
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| Cooking
Instructions: |
Cut potatoes in half. Scoop out pulp and put in small bowl. Melt butter in large kettle. Add flour. Gradually stir in milk. Continue to stir until smooth, thickened, and bubbly. Stir in potato pulp, salt, pepper, and three-quarters of the onions, bacon, and cheese. Cook until heated, add sour cream. Transfer to low cooker set on low. Top with remaining onions, bacon and cheese. Cook on low until ready to serve.
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| Serving
Suggestions: |
Variation: Several slices of Velveeta cheese can be added to make soup extra cheesy and creamy.
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