Baked Potato Soup
4 baking potatoes
2/3 cup all purpose flour
6 cups milk
4 oz Velveeta, cubed
1 tsp salt
½ tsp black pepper
1 cup sour cream
2/3 cup green onions, chopped
1 cup cheddar cheese, grated
6 bacon slices, cooked and crumbled
Peel and cut potatoes in chunks, boil 20-30 minutes until tender. Drain
and cool 5 minutes. Cut with knife to a coarse crumble.
Place flour in Dutch oven, gradually add milk, stir with whisk until
blended. Cook over medium heat until thick (about 8 minutes). Add masked
potatoes, Velveeta cheese, salt and pepper, stirring until cheese melts.
Remove from heat.
Stir in sour cream and 1/3 cup of onions. Cook over low heat 10 minutes.
Do not boil.
Sprinkle each serving with cheddar cheese, onion and bacon.
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