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Cheesy Bacon Potato Soup
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3 large baking potatoes
2 tbsp. butter or margarine
3 tbsp. thinly sliced green onions
3 tbsp. all-purpose flour (sifted)
1/4 tsp. salt
Pepper to taste
4 c. milk
1/2 c. shredded cheddar cheese
4 slices bacon, cooked until crisp, crumbled or real bacon bits equal to 4 slices
1/4 c. shredded cheddar cheese, for garnish
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Wash potatoes; pierce with a fork. Bake at 425 degrees for 40 to 60 minutes, or until tender. Let potatoes cool. Cut in half lengthwise, then gently scoop out center of each potato. Discard skins and reserve pulp.
In a large saucepan over medium-low heat, cook green onions in butter or margarine until tender. Stir in flour, salt and pepper. Add milk, all at once. Cook stirring until thickened and bubbly. Cook and stir 1 minute longer. Fold in potato pulp and 1/2 cup of the cheese. Stir until cheese melts.
Garnish each serving with crumbled bacon and remaining cheese. Makes 6 servings.
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