|Baked Potato Soup III|
"This potato soup is simple and remarkable. Even the children love it! It's got potatoes, cheese, bacon, scallions, cheese and sour cream. Rich and delicious."
- four baking potatoes
- 2/three cup butter
- 2/three cup all-motive flour
- 6 cups milk
- 1 cup chopped inexperienced onions
- 3/four teaspoon salt
- half of teaspoon ground black pepper
- 12 slices cooked bacon, crumbled
- 5 oz shredded Cheddar cheese
- 1 (8 ounce) field bitter cream
|Prep : 20M||Cook : 6M||Ready in : 1H50M|
- Bake potatoes 1 hour in a four hundred diploma F (200 degree C) oven. Scoop out the inside of the potatoes and set aside. Reserve the skins for every other recipe or discard.
- Melt the butter in a big skillet over medium low warmness. Stir inside the flour to make a roux. Cook about 1 minute, stirring constantly. Gradually pour inside the milk whilst stirring until all the milk has been introduced. Bring heat to medium and hold stirring until the soup mixture begins to get thick.
- Add the potatoes, green onions, salt, floor black pepper, bacon and cheese. Stir properly and maintain to warmth for about 15 mins, permitting the flavors to mixture. Stirring well, mix in the sour cream till properly combined with the soup. Serve right away.
- Try using a Reynolds® slow cooker liner in your gradual cooker for less difficult cleanup.
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