Baked Potato Soup

Baked Potato Soup

From Mary Harke, from LCJ cookbook

• 2/3 cup butter or margarine
• 2/3 cup all purpose flour
• 4 large baking potatoes (baked, cooled, peeled and cubed – can use left over baked potatoes)
• 7 cups milk
• 4 green onions chopped
• 12 bacon strips, cooked crisp and crumbled
• 1 ¼ cup shredded cheddar cheese
• 1 cup sour cream
• 1 tsp salt
• 1 tsp ground black pepper

Melt butter in a large pot. Stir in flour and whisk until smooth. Gradually add milk, stirring constantly over medium heat until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Add bacon, cheese, sour cream, salt and pepper and stir until cheese is melted.

Baked Potato Soup Kevin & Joanie Style

1 cup butter or margarine

1 cup all purpose flour

12 cups raw potatoes diced (10-12 Russets)

10 ½ cups milk

6 green onions chopped

1 ½ - 2 cups cooked bacon

1 8oz package of Hoffman’s Super Sharp Cheddar Cheese Shredded

½ 8 oz package of Hoffman’s Vermont Cheddar Cheese Shredded

1 ½ cups sour cream

1 – 2 teaspoons garlic depending on your taste

Salt

Pepper

Peal and dice potatoes – rinse under running water for 3-5 minutes, then let soak in cold water for at least ½ hour.

Melt butter in a large pot, slowly add flour and stir until smooth. Gradually add milk, stirring constantly over medium heat until thickened (will have to boil). Remove from heat and add onions, pepper, garlic & bacon

Drain potatoes and put in bottom of crock pot

Pour hot milk mixture over potatoes, stir and cover.

Cook on high for 2 ½ - 3 ½ hours, depending on crockpot.

Once potatoes are done, stir in sour cream and cheese, add cheese slowing stirring constantly to make sure it melts. Let simmer for 10 minutes after cheese is melted.

Serve and enjoy.

You can garnish with bacon, green onions, and/or shredded cheese (garnish items are extra for above ingredients)