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I made this for dinner yesterday and served it with grilled chicken and swiss sandwiches. It was pretty easy to make and so yummy! I left out the bacon though. The kids and DH loved it and it was the perfect comfort food for a cold rainy evening.
2/3 cup butter
2/3 cup flour
7 cups milk
10 potatoes, baked, cooled, peeled and cubed (*Note* I just peeled, cubed and boiled the potatoes rather than baking and it turned out fine.)
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese (I used 2 cups, I like it extra cheesy!)
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.