Baked Potato Soup

There are two kinds of soup: Pota­to soup and not pota­to soup.

  • Ingre­di­ents:
  • 4 lb. bak­ing pota­toes (about 2 34 lbs.)
  • 23 cup but­ter
  • 23 cup flour
  • 34 tsp. salt
  • 14 tsp. white pep­per
  • 6 cups milk
  • 8 oz. sour cream
  • 14 cup thin­ly sliced onions
  • 10 bacon strips, cooked and crum­bled
  • 4 oz. shred­ded ched­dar cheese

Bake pota­toes at 350° for 65–75 min­utes or until ten­der. Cool com­plete­ly. Peel and cube pota­toes.

In a large saucepan, melt but­ter. Stir in flour, salt, and pep­per until smooth.

Grad­u­al­ly add milk. Bring to a boil; cook and stir for 2 min­utes or until thick­ened.

Remove from heat; whisk in sour cream.

Add pota­toes and green onions. Gar­nish with bacon and cheese.