Thursday, November 29, 2012

Loaded Baked Potato Soup

12 slices bacon, cooked and crumbled
2/3 c. butter
2/3 c. flour
7 c. milk
4 large baking potatoes, peeled and cubed
4 green onions, chopped
1 ¼ c. shredded Cheddar cheese
1 c. sour cream
1 tsp. salt
1 tsp. black pepper

Melt butter in stockpot over medium heat.  Whisk in flour until smooth.  Gradually stir in milk, whisking constantly until thickened.  Stir in potatoes and onions.  Bring to a boil, stirring frequently.  Reduce heat, and simmer 10 minutes.  Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking stirring frequently, until cheese is melted.

Cool completely before freezing in rigid containers.

To serve: Thaw completely and warm on stove or in microwave.

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