COME & GET IT! SOUP'S ON!!!!
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When we had baked taters left over at a recent Ladies Day at church, I was given a few to bring home.
With the cooler temps, I didn't have to think twice about what I wanted to make.
This wonderfully warming and tasty soup gets devoured quickly every time I make it.
Love the sour cream and bacon that add such awesome flavor.
TAS-TEEEE!
Feel free to add ham or velveeta to the soup...whatever 'turns your crank' to make this just what your family will love most.
{LOADED} BAKED POTATO SOUP
4 lg. baking potatoes
1/3 c. butter or margarine
2/3 c. all purpose flour
3/4 tsp. salt
1/4 tsp. pepper
6 c. milk
1 c. sour cream
1/4 c. thinly sliced green onions
8 - 10 strips of bacon, cooked and crumbled
1 c. shredded cheddar cheese
Bake potatoes at 350 for 65 - 70 minutes or until tender; cool completely. Peel and cube potatoes. In large saucepan, melt butter; add flour, salt and pepper; stir until smooth. Graduatlly add milk; (using a whisk works best). Bring to a boil; cook and stir for 2 minutes or until thick. Remove from heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese.
Yield: about 10 servings
