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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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.