Baked Potato Soup

Name: Baked Potato Soup
Ingredients: 5 large russet potatoes, baked until tender; 12 cup butter; 1 onion, chopped; 13 cup all-purpose flour; 32 ounces half-and-half (or milk); 24 ounces milk; 1 teaspoon salt; 12 teaspoon white pepper; 8 ounces cheddar cheese; 10 slices bacon, cooked crisp and crumbled; 12-23 cup sour cream

11 ingredients

7 steps

Ingredients

5 large russet potatoes, baked until tender
12 cup butter
1 onion, chopped
13 cup all-purpose flour
32 ounces half-and-half (or milk)
24 ounces milk
1 teaspoon salt
12 teaspoon white pepper
8 ounces cheddar cheese
10 slices bacon, cooked crisp and crumbled
12-23 cup sour cream

Directions

1

Peel potatoes and mash.
2

Shred cheese and set aside until needed.
3

Cook onions in butter in a large deep pot until tender.
4

Stir in the flour until it is smooth.
5

Add the potatoes, half and half (or milk), milk, salt, and white pepper, stirring until soup thickens.
6

Cook until heated through.
7

Serve soup topped with cheese, bacon, and sour cream.