Baked Potato Soup


Makes: 10 servings
Time to Prepare: 0:10
Time to Cook: 0:50


  • 4 large Potato
  • 2/3 cup Butter, no salt
  • 2/3 cup Wheat flour, white, all-purpose, enriched, bleached
  • 1 1/2 quart 2% Milk, with vitamin A
  • 1 dash Table Salt
  • 1 dash Black Pepper
  • 4 med Onions
  • 1 cup Sour Cream
  • 16 oz Bacon, Raw
  • 5 oz Cheddar Cheese


  1. Heat oven to 350F and bake the potatoes until tender, about 45 minutes.
  2. Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in salt and pepper; simmer over low heat, stirring constantly.
  3. Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder.
  4. When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until it is all melted in. Serve hot.