Serves: 20
Total Calories: 220
Wash potatoes and prick several times with fork. Bake at 400° for 1 hour or until done. Let cool. Peel and partially mash, leaving chunks. Melt butter in 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 thickens and bubbles. Add potatoes, salt, pepper, 4 tablespoons green onions, 1/2 cup bacon, and 1 cup cheese. Cook until thoroughly heated; stir in sour cream; do not boil. Add extra milk, if needed, for desired thickness. Serve with remaining onions, bacon, and cheese, or you can put all in soup at one time.
This Baked Potato Soup recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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