Loaded Baked Potato Soup

4 Large Idaho Baking Potatoes

Ingredients

1/2 Cup Butter (1 stick)

1/2 Cup All Purpose Flour

6 Cups Milk

1 Teas. Salt

1/2 Teas. White Pepper

2 Cups Sharp Cheddar Cheese, shredded (8 oz.)

8 Slices Bacon, cooked and crumbled

4 Green Onions, sliced1 Cup Sour Cream (8 oz.)
Garnish: Additional shredded cheddar cheese, sliced green onion, and crumbled bacon
Scrub potatoes; prick several times with a fork.  Bake in a 400 degree oven for one hour, or approximately 10 minutes in a microwave, until tender when pierced with a fork.  Cool.   Cut potatoes in half lengthwise and scoop out pulp in chunks.  Set aside.  Melt butter in a large heavy saucepan or Dutch oven over low heat.   Add flour, stirring until smooth.   Cook one minute, stirring constantly, to produce a simple, light roux.  Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly, approximately 8-10 minutes.  Stir in potato chunks, salt, pepper, cheese, bacon, and chopped green onion.  Cook until heated through, but do not boil.  Stir in the sour cream.  Again, cook until heated thoroughly, but do not boil.  Ladle into bowls and garnish with all or any of the garnish toppings listed.  Makes about 10 cups.

Completed Dish

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