This is a thick, creamy potato soup. You can make it with leftover baked potatoes or you can whip up some baked potatoes quickly in the microwave.
Quantity
0
Quantity Unit
Prep Time (minutes)
15
Cook Time (minutes)
15
Ready In (minutes)
30
Ingredients
Amount
Measure
Ingredient
11
tablespoons
butter (2/3 cup)
0.66
cups
all-purpose flour (2/3 cup)
4
medium (2-1/4" to 3-1/4" dia.)
potatoes
4
cups
milk
4
stalks
green onions, organic, diced, white and green part
12
slices cooked
bacon, chopped and cooked and drained of fat (whol
1
Usda default (100 gm - 4 oz)
Sour cream, light (1 cup total)
Steps
Sequence
Step
1
GREAT RECIPE TO USE IF YOU HAVE LEFTOVER BAKED POTATOES
1. Bake potatoes (can do this in the microwave and let them cool while you are preparing the creamy base). When cool cut the potatoes in chunks. You can use the peels if you want or you can peel them and toss the peels.
2. Melt butter, slowly whisk in the flour.
3. Add milk to butter/flour and whisk. Heat thoroughly
4. Add salt and pepper to taste
5. Stir in sour cream.
6. Add chopped potatoes, green onion, bacon.
Optional - top with cheese if desired
