I used the recipe from anyway on to the recipe
Prep time 15 minutes Cook 1 hour and 12 minutes(You can boil the potatoes like I did to cut down your cooking time)
4 large baking potatoes
2/3 cup butter or margarine
2/3 cup all-pupose flour
6cups of milk
3/4 teaspoon salt
1/2 teaspoon of pepper
1 1/2 cups (6ounces) shredded Cheddar cheese,divided
12 slices bacon cooked crumbled and divided
4 green onions ,chopped and divided
1 8 ounce carton sour cream
- Wash pottaoes; prick several times with a fork. Bake at 400o degrees for 1 hour or until done;cool
- Cut pottoaes in half lengthwise; scoop out pulp and reserve. Discard shells
- Melt butter ina Dutch oven over low heat; add flour,stirring until smooth. Cook1 minute, stirring constantly. Gradually add milk; cook over medium heat , stirring constantly,until thickened and bubbly.
Variations: I cooked this soup twice because I had bought alot of sour cream and I didn't want it to go to waste. I used 2 cups of 2% milk and 4 cups of Half and half, and a combination of Mexican cheese and Sharp Cheddar.It was really creamy and I loved it.
The second time I used 3 cups of 1% milk and 2 3/4 cups of Half and Half and 1/4 cup of Chicken broth
because I ran out of the other milk and had to buy more. This wasn't as creamy; but still good but be careful not to boil or it will be very scorchy!
I am linking up with www.girlichef.com,www.blessedwithgrace.net,www.weloveiowa.blogspot.comandwww.fudgeripple.blogspot.com Plus since I feel a little guilty for not being to upload pictures I have a Bonus Recipe below this post
from Paula Deen's latest magazine(Sourdough Apricot and Pecan Dressing)