Baked potatoes, cooked into a creamy soup with bacon, green onions, cheddar cheese, and sour cream.
-By Carrie (Strommen) Lennie
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
½ Tbsp salt
1 tsp ground black pepper
1 1/2 cup cooked, crumbled bacon, divided
4 green onions, chopped
10 oz shredded Cheddar cheese
1 (8 oz) container sour cream
- Prick potatoes with a fork and bake in a 400-degree oven for 1 hour.
- Scoop out flesh of baked potatoes into a bowl.
- In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1 cup bacon, half of the green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.