| Baked Potato Soup |
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8 medium sized baked potatoes 3/4 cup flour 3/4 cup melted butter 6 cups whole milk salt and pepper to taste 4 green onions, chopped fine 1 pound bacon, fried crisp and crumbled 1 chicken bouillon cube 1 1/2 to 2 cups shredded cheddar cheese 1 8 ounce container sour cream |
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Bake potatoes, cool and cut into small cubes. Cook bacon crisp; crumble. Melt butter in saucepan; add flour and let bubble for one minute. Add milk and bouillon cube. Add remaining ingredients except sour cream. When all is hot, then add sour cream. Stir well and serve.
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