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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