| SIDE DISHES |
BAKED POTATO SOUP
4 LARGE BAKING POTATOES
2/3 CUP REAL BUTTER
2/3 CUP FLOUR
6 CUPS WHOLE MILK
3/4 teaspoon SALT
1/2 teaspoon PEPPER
4 GREEN ONIONS (optional)
12 FRIED SLICES OF CRISP BACON CRUMBLED
1-1/4 CUPS SHREDDED CHEDDAR CHEESE
1 CUP SOUR CREAM
PREHEAT OVEN TO 400 DEGREES. WASH POTATOES; PRICK SEVERAL TIMES WITH
FORK. BAKE FOR 1 HOUR OR UNTIL DONE. CUT INTO HALVES LENGTHWISE. SCOOP OUT
PULP; DISCARD JACKETS (OR USE FOR LOADED POTATO SKINS) MELT BUTTER IN
PAN OVER LOW HEAT. ADD FLOUR. COOK UNTIL SMOOTH, STIRRING CONSTANTLY.
COOK FOR 1 MINUTE LONGER, STIRRING CONSTANTLY. ADD MILK GRADUALLY. COOK
OVER MEDIUM HEAT UNTIL THICKENED AND BUBBLY, STIRRING CONSTANTLY. ADD
POTATO PULP, SALT, PEPPER, 2 TABLESPOONS OF GREEN ONION, 1/2 CUP BACON AND
1 CUP OF CHEESE. COOK UNTIL HEATED THROUGH. STIR IN SOUR CREAM.
SERVE TOPPED WITH REMAINING GREEN ONIONS, CHEESE AND BACON.
YIELDS 6 SERVINGS.
I DOUBLE THE RECIPE, IT IS SO GOOD THAT VERY FEW HAVE JUST ONE BOWL.
JOY ROGERS
MURFREESBORO, TN
4 LARGE BAKING POTATOES
2/3 CUP REAL BUTTER
2/3 CUP FLOUR
6 CUPS WHOLE MILK
3/4 teaspoon SALT
1/2 teaspoon PEPPER
4 GREEN ONIONS (optional)
12 FRIED SLICES OF CRISP BACON CRUMBLED
1-1/4 CUPS SHREDDED CHEDDAR CHEESE
1 CUP SOUR CREAM
PREHEAT OVEN TO 400 DEGREES. WASH POTATOES; PRICK SEVERAL TIMES WITH
FORK. BAKE FOR 1 HOUR OR UNTIL DONE. CUT INTO HALVES LENGTHWISE. SCOOP OUT
PULP; DISCARD JACKETS (OR USE FOR LOADED POTATO SKINS) MELT BUTTER IN
PAN OVER LOW HEAT. ADD FLOUR. COOK UNTIL SMOOTH, STIRRING CONSTANTLY.
COOK FOR 1 MINUTE LONGER, STIRRING CONSTANTLY. ADD MILK GRADUALLY. COOK
OVER MEDIUM HEAT UNTIL THICKENED AND BUBBLY, STIRRING CONSTANTLY. ADD
POTATO PULP, SALT, PEPPER, 2 TABLESPOONS OF GREEN ONION, 1/2 CUP BACON AND
1 CUP OF CHEESE. COOK UNTIL HEATED THROUGH. STIR IN SOUR CREAM.
SERVE TOPPED WITH REMAINING GREEN ONIONS, CHEESE AND BACON.
YIELDS 6 SERVINGS.
I DOUBLE THE RECIPE, IT IS SO GOOD THAT VERY FEW HAVE JUST ONE BOWL.
JOY ROGERS
MURFREESBORO, TN