Baked Potato Soup

Buffalo Hart Presbyterian Church Cookbook

Who: Buffalo Hart Presbyterian Church
Cost: $20 includes shipping
Details: hard-backed, ring bound
Pages of recipes: 186
Send checks to: Elaine Miller,
11902 Cass Rd., Buffalo, IL 62515
or call 217-364-5510

Baked Potato Soup

Course Soup
Servings 8

Ingredients

  • 2/3 c. butter
  • 7 c. milk
  • 4 lg. baking potatoes baked, cooled, peeled and cubed
  • 12 strips bacon cooked and crumbled
  • 1-1/4 c. cheddar cheese shredded
  • 1 c. sour cream
  • 1/2 tsp. pepper
  • 2/3 c. flour
  • 4 green onions sliced

Instructions

  • In large kettle, melt butter.
  • Stir in flour. Heat and stir until smooth.
  • Gradually add milk, stirring constantly until thickened.
  • Add potatoes and onions.
  • Bring to a boil, stirring constantly.
  • Reduce heat, simmer for 10 minutes.
  • Add remaining ingredients.
  • Stir until cheese is melted.
  • Can serve immediately, but better if made the day before.