Cheddar cheese, green onions and crumbled bacon are added with pre-baked potatoes to a roux-thickened milk base in this soup which is finished with sour cream.
INGREDIENTS (for 4 servings):
- 4 baking potatoes
- 2/3 cup butter
- 2/3 cup all-purpose flour
- 6 cups milk
- 1 cup chopped green onions
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 12 slices bacon
- 5 ounces shredded Cheddar cheese
- 1 (8 ounce) container sour cream
Bake potatoes 1 hour in a 400 degree F (200 degree C) oven. Scoop out the inside of the potatoes and set aside. Reserve the skins for another recipe or discard.
Melt the butter in a large skillet over medium low heat. Stir in the flour to make a roux. Cook about 1 minute, stirring constantly. Gradually pour in the milk while stirring until all the milk has been added. Bring heat to medium and keep stirring until the soup mixture starts to get thick.
Add the potatoes, green onions, salt, ground black pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes, allowing the flavors to blend. Stirring well, mix in the sour cream until well blended with the soup. Serve immediately.