Soups

Trish's Loaded Baked Potato Soup

37

Thick and hearty soup satisfies and warms you up on cold days.....

12
4 - 6 LARGE BAKING POTATOES (OR MORE)
2/3 CUP MARGERINE
2/3 CUP ALL PURPOSE FLOUR
6 CUPS MILK
3/4 TSP. SALT
1/2 TSP. PEPPER
2 CUPS SHREDDED SHARP CHEDDAR CHEESE, DIVIDED
1 8 OZ. CARTON SOUR CREAM

Garnish:

4 (or more) GREEN ONIONS, CHOPPED AND DIVIDED
12 SLICES BACON, COOKED, CRUMBLED AND DIVIDED
WASH AND BAKE POTATOES. COOL AND CUT IN HALF LENGTHWISE. SCOOP OUT PULP AND SET ASIDE. MELT BUTTER IN HEAVY SAUCEPAN OVER LOW HEAT. ADD FLOUR, STIRRING TIL SMOOTH. COOK 1 MINUTE, STIRRING CONSTANTLY. GRADUALLY ADD 6 CUPS MILK. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE IS THICKENED AND BUBBLY. ADD POTATO PULP, SALT, PEPPER, AND 1 1/2 CUPS CHEESE. COOK UNTIL THOROUGHLY HEATED. ADD SOUR CREAM. ADD EXTRA MILK TO OBTAIN DESIRED CONSISTENCY. GARNISH WITH GREEN ONION, BACON AND CHEESE.
Nutritions

Calories
335

Sodium
578mg
24% DV

Fat
20g
31% DV

Protein
14g
29% DV

Carbs
18g
6% DV

Fiber
3g
12% DV