Baked Potato Soup

2 T. butter ½ large onion, chopped

5 baking potatoes 1 clove garlic, minced

2/3 cup flour 6 cups 2% or whole milk

1 cup shredded extra sharp cheddar cheese

1 tsp. salt ½ tsp. pepper

1 cup reduced-fat sour cream

¾ cup chopped green onions

6 bacon slices, cooked and crumbled

Directions:  Bake potatoes.  Cool. Peel potatoes, coarsely mash.

In a large pot, melt the butter. Add onions and garlic and sauté until soft. Add flour 

into the vegetables; gradually add milk, stirring with a whisk until blended. Cook 

over medium heat until think and bubbly. Add mashed potatoes, ¾ cup cheese, salt 

and pepper, stirring until cheese melts. Remove from heat. Stir in sour cream and ½ 

cup green onions.  Cook over low heat 10 minutes or until thoroughly heated; do not 

boil. Garnish with remaining green onions and crumbled bacon.

Comment:  This soup is also good with chunks of ham. Add diced ham to heat with 

sautéing onions and garlic. If adding ham, eliminate addition of 1 tsp. salt. 

Great winter soup…heart attack in a bowl!