Serves: 7
Total Calories: 538
Bake potatoes at 400 degrees for one hour, until tender. Cut potatoes lengthwise; scoop out pulp and set aside. Melt butter in a large pot over low heat. Add flour, stirring constantly until smooth, about one minute. Gradually add milk, stirring constantly until thick and bubbly. Stir in potato pulp, salt, pepper, 2 tablespoons green onion, 1/2 cup bacon and one cup cheese. Cook until heated through, about 5 minutes. Stir in sour cream. Garnish with remaining green onion, bacon and cheese.
Tip: When preparing soups that contain dairy products, easy does it! Cook them slowly over low heat…high heat causes milk and cream to curdle and separate.
This Baked Potato Soup recipe is from the Comfort Foods Cookbook. Download this Cookbook today.
