Southern Living's Baked Potato Soup (a family favorite)

I thought it was a great time to share this yummy recipe, as nothing sounds better than a hot bowl of soup on a cold, wintery evening!

Baked Potato Soup (from The Ultimate Southern Living Cookbook)

4 large baking potatoes

2/3 cup butter or margarine

2/3 cup all-purpose flour

6 cups milk

3/4 tsp salt

1/2 tsp pepper

1 1/2 cups (6 oz) shredded cheddar cheese, divided

12 slices bacon, cooked, crumbled and divided

4 green onions, chopped & divided

1 (8oz) carton sour cream

 

Wash potatoes; prick several times with a fork. Bake at 400 degrees for a hour, or until done; cool.

Cut potatoes in half lengthwise; scoop out pulp and reserve. Discard shells.

 

Melt butter in a Dutch oven over low heat; add flour, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.

 

Stir in potato, salt, pepper, 1 cup of cheese, 1/2 cup of bacon and 2 T green onions; cook until heated (do not boil). Stir in sour cream; cook just until heated (do not boil). Sprinkle servings with remaining cheese, bacon and green onions. Yield: 10 cups.

 

(Per 1 cup srvg: 407 cals, 31.6 gm fat, 88 mg cholesterol, 629 mg sodium)