Potato Soup Soup


From the kitchen of Maureen view more

Serving size: 10 Cups


- 4 large potatoes
- 2/3 cup butter
- 2/3 cup flour
- 6 cups milk
- 3/4 tsp salt
- 1/2 tsp pepper
- 1.5 cups (6oz) shredded cheddar cheese, divided
- 12 slices bacon: cooked, crumbled, and divided
- 4 green onions, chopped and divided


- Wash potatoes and butter outside. Prick with fork and cook at 400 for 1 hour, or until done: cool

- cut potatoes in half and scoop out pulp

- melt butter in pan over low heat; add flour, stirring until smooth. Cook one minute, stirring constantly

- gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly - careful not to burn

- stir in potato, salt and pepper, 1 cup cheese, half of the bacon, and half of the green onions; cook until heated - do not boil

- sprinkle servings with remaining cheese, bacon, and onion.