Baked Potato Soup

Baked Potato Soup

            

       

  Ingredients

 2 large baking potatoes 

 3 tablespoons butter 

 6 tablespoons sliced green onion 

 3 tablespoons all-purpose flour 

 2 teaspoons fresh chives 

 1/4 teaspoon salt 

 1/4 teaspoon ground black pepper

 4 cups milk 

 1 1/4 cups shredded cheddar cheese 

                                6 slices bacon, crisp-cooked, drained, and crumbled                                                            

 Directions

  

 1. Preheat oven to 425°F. 

 2. Scrub potatoes and pat dry. Bake for 40 to 60 minutes 

or until tender. Let cool. Cut potatoes in half lengthwise; 

gently scoop out pulp, breaking up any large pieces. 

Discard potato skins. 

 3. In a large saucepan melt butter over medium heat. 

Add half of the green onion; cook and stir until tender. 

Stir in flour, chives, salt, and pepper. Add milk all at 

once; cook and stir for 12 to 16 minutes or until thickened 

and bubbly. Add the potato and 1 cup of the cheese; stir 

until cheese is melted.

 4. Ladle in to a soup bowl and top each with remaining 

cheese, remaining green onion, and bacon.