RUSTIC BAKED POTATO SOUP
- ⅔ cup butter
- ⅔ cup all-purpose flour
- 7 cups milk (we use 2%)
- 4 large baking potatoes, baked, cooled, peeled and cubed
- 4 green onions, thinly sliced
- 1 package real bacon crumbles (in the salad dressing aisle)
- 1¼ cups shredded sharp cheddar cheese
- 8 ounces sour cream
- ¾ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- In a large Dutch oven or stockpot over medium heat, melt butter. Stir in flour until smooth and bubbly.
- Gradually add milk, stirring constantly, until sauce has thickened.
- Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble.
- Reduce heat; simmer gently for 15 minutes.
- Add bacon, cheese, sour cream and spices; stir until cheese is melted.
- To serve, top with extra cheese, bacon and chives for garnish.
Recipe by Bake Love Give at https://bakelovegive.com/rustic-baked-potato-soup/
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