Nature Day Baked Potato Soup
(Makes 6-8 servings)
by: Mary Stevens
4 large baked potatoes
2/3 cup butter
2/3 cup flour
6 cups milk (skim, 2% or whole - depending on how rich you desire)
3/4 t. salt
1/2 t. pepper
4 green onions, chopped
12 slices of bacon, fried & crumbled (Hormel bacon bits in the bag work great)
2 cups shredded cheddar cheese
1 cup (8 oz.) sour cream
Cut potatoes in half. Scoop out pulp and put into small bowl, breaking up large chunks.
Melt butter in large kettle/pan. Add flour gradually. Add milk in small amounts while stirring. Continue to stir until smooth, thickened and bubbly. (I use a small handheld blender to incorporate any small lumps.)
Add the potato pulp and stir in the salt, pepper, and 3/4 of the onions, bacon and cheese. (I will put the onion on the side for those that don’t care for onion.) Cook until heated through and add the sour cream.
If you wish to serve it in a crock pot, transfer to slow cooker and top with remaining cheese, onion and bacon.