Gregg's Baked Potato Soup Recipe #16118
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by Gregg Schlau
1¾ hours | 20 min prep
SERVES 5 -7 , 2 quarts
- 4 large potatoes
- 2/3 cup butter
- 2/3 cup flour
- 6-8 cups milk
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 12 slices bacon, cooked, crumbled & divided
- 6 green onions, chopped and divided
- 4 garlic cloves
- 1 1/2 cups shredded cheddar cheese, divided
- 1 (8 ounce) container sour cream
- Bake potatoes at 400 degrees for an hour.
- Cut in half lengthwise, scoop out and reserve pulp; make stuffed potato skins from shells.
- Melt butter in saucepan over low heat; add flour, stirring until smooth.
- Cook 1 minute, stirring constantly.
- Gradually add milk and cook over medium heat, stirring constantly until thick and bubbly.
- Stir in potato, salt, pepper, 1/2 bacon, 2T onion, garlic and 1 c cheese.
- Cook until thoroughly heated (do not boil).
- Stir in sour cream and heat.
- Serve with remaining bacon, onion and cheese.
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5 stars