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
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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
Ingredients
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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.
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