Baked Potato Soup III Tasty Recipes

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Baked Potato Soup III

"This potato soup is simple and tremendous. Even the youngsters like it! It's got potatoes, cheese, bacon, scallions, cheese and bitter cream. Rich and scrumptious."

Ingredients :

four baking potatoes
2/3 cup butter
2/three cup all-motive flour
6 cups milk
1 cup chopped inexperienced onions
three/four teaspoon salt
half of teaspoon floor black pepper
12 slices cooked bacon, crumbled
5 oz. Shredded Cheddar cheese
1 (8 ounce) container sour cream

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H50M

Bake potatoes 1 hour in a 400 degree F (2 hundred diploma C) oven. Scoop out the inside of the potatoes and set aside. Reserve the skins for every other recipe or discard.
Melt the butter in a massive skillet over medium low heat. Stir inside the flour to make a roux. Cook approximately 1 minute, stirring continuously. Gradually pour within the milk whilst stirring until all of the milk has been added. Bring heat to medium and hold stirring until the soup aggregate starts offevolved to get thick.
Add the potatoes, green onions, salt, floor black pepper, bacon and cheese. Stir nicely and keep to warmth for approximately 15 minutes, allowing the flavors to combination. Stirring well, blend in the bitter cream until well blended with the soup. Serve without delay.

Notes :

Try the usage of a Reynolds® gradual cooker liner in your slow cooker for easier cleanup.

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