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Baked Potato Soup
What You'll Need:
7 cups Snowville Creamery whole milk
4 large baking potatoes
2/3 cup butter
2/3 cup flour
1 tsp salt
½ tsp black pepper
½ tsp white pepper
1 tsp Worcestershire sauce
4 green onions, chopped and divided
12 slices bacon, cooked, drained and crumbled
1¼ cups Snowville cheddar cheese, shredded
1 carton (8 ounces) sour cream
Prep Time: 60 mins
Cook Time: 20 mins
Wash, dry and stick potatoes with a fork.
Bake at 400ºF for one hour or fork tender; let cool.
Cut into half lengthwise and scoop out pulp; set aside. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until mixture is thickened and bubbly.
Add potato pulp, salt, pepper, green onion, bacon, and cheese. Cook until thoroughly heated; stir in sour cream.
Add extra milk if necessary for desired consistency. Serve with additional green onions, bacon, and cheese.
Submitted by Krista Wilmholf
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