BAKED POTATOE SOUP

April 21, 2010

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Soup

4 large potato
2/3 cup butter
2/3 cup flour
6 cups Milk
3/4 teaspoon salt
1/2 teaspoon pepper
4 chopped Green Onion
12 slices bacon — cooked and crumbled
1 1/2 cups cheddar cheese
8 ounces sour cream
1 tablespoon chicken base

Wash potatoes and prick with fork several times. Bake at 400 degrees for one hour or until done. Cool. cut into 1/2-inch cubes. Leave skins on.

Melt butter over low heat in saucepan. Add flour and stir until smooth. Cook one minute, stirring constantly. Gradually add milk, cook over medium heat, stirring until bubbly. Add all other ingredients except sour cream and cook until heated. Stir in sour cream. Add extra milk if too thick. Garnish with extra bacon, green onions and shredded.


Per Serving (excluding unknown items): 714 Calories; 52g Fat (65.4% calories from fat); 23g Protein; 39g Carbohydrate; 2g Dietary Fiber; 146mg Cholesterol; 998mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Non-Fat Milk; 9 1/2 Fat.

NOTES: Asheville Newspaper

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