| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soups |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Butter or margarine |
| 2/3 |
c |
All-purpose flour |
| 7 |
c |
Milk |
| 4 |
lg |
Baking potatoes, baked, cooked, peeled & cubed |
| 4 |
|
Green onions, sliced |
| 12 |
|
Bacon strips, cooked and crumbled |
| 1 1/4 |
c |
Shredded cheddar cheese |
| 1 |
c |
Sour cream |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
In a large soup kettle, melt butter. Stir in flour, heat and stir until
smooth. Gradually add milk; stirring constantly until thickened. Add
potatoes and onion. Bring to a boil, stirring constantly. Reduce heat;
simmer for 10 minutes. Add remaining ingredients; stir until cheese is
melted. Serve immediately. Yields about 2 1/2 quarts.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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