Summary
Yield | |
---|---|
Source | Ann Moore (1998) |
Prep time | 1 hour |
Cooking time | 40 minutes |
Total time | 1 hour, 40 minutes |
Ingredients
2⁄3 c
butter or margarine 2⁄3 c
flour 7 c
milk 4 c
potatoes (baked, peeled and cubed) 4
green onions (sliced) 12 sli
bacon (cooked and crumbled) 1 1⁄4 c
cheddar cheese (shredded) 1 c
sour cream 3⁄4 t
salt 1⁄2 t
pepperInstructions
In a large soup kettle or Dutch oven, melt butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer 10 minutes. Add remaining ingredients and stir until cheese is melted. Serve immediately. Makes 8 to 10 servings.