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Baked Potato Soup

4 large baking potatoes about 2.75 lb.

2/3 cup butter
2/3 cup flour (I use seasoned flour)
3/4 tsp salt (if use seasoned flour dont need so much)
1/4 tsp white pepper
6 cup milk
1 cup sour cream
1 med. onion chopped and cooked till golden -- in another pan
10 bacon strips cooked and crumbled
1 cup shredded cheddar cheese

Bake potatoes at 350 or 400 till tender; cool completely. Peel and cube
potatoes. In large saucepan melt butter, stir in flour, salt and pepper
until smooth. Let it cook for about 2 minutes stirring so it wont get
too brown. Gradually whisk in milk, bring just to a boil, lower heat and
cook till thickened about 3-4 minutes. Add onion. Whisk in sour cream.
Add potatoes and gently cook till just hot. Garnish with bacon and
cheese.


Comments:
I cut bacon, before frying, across the strip about 1/4-1/2 then fry the
entire package. Do it slowly and stir often and it will almost completely
separate into individual pieces. It keeps is a jar or zip-lock bag in
refrigerator or freezer. That way it is always available to dress up a
salad or an omelet. Of course these potatoes can be done any number of
days before. But if they are refigerator cold it will take longer to
heat them and they will crumble more.

This came from Taste of Home
Serves six.


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