Chris and I used to order this soup at a local steak restaurant, and I was thrilled when I found a recipe for it. It was originally written as a crock pot recipe, but honestly, there's no reason to use one. If you're ever making baked potatoes, cook a few extra so you can make this soup the next day.
4 large baked potatoes
2/3 c. butter
2/3 c. flour
6 c. milk
¾ tsp. salt
½ tsp. pepper
4 green onions
12 slices bacon, fried and crumbled
2 c. shredded sharp cheddar cheese
Melt the butter in a large stock pot. Add the flour and stir, heat for a minute or two. Slowly add the milk and stir constantly until soup thickens. Add salt, pepper, potatoes, onions and bacon. Stir and heat through. Right before serving, slowly add the cheese.
Chris and Susan Muma
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