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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Larson Family Winery
Servings: 4
4 baking potatoes
⅔ cup butter
⅔ cup all-purpose flour
6 cups milk
1 cup chopped scallions or green onions
¼ teaspoon salt
½ teaspoon ground black pepper
12 slices bacon, about 1 pound before cooking
5 ounces shredded sharp cheddar cheese
1 8 ounce container sour cream
Bake potatoes 1 hour in a 400°F oven. Cut potatoes in half, and scoop out the inside of the potatoes and set aside. Reserve the skins, and back in oven until crisp to use as small edible bowls if you wish. Melt the butter in a large skillet over medium low heat. Stir in the flour to make a roux. Cook about 1 minute, stirring constantly. Gradually pour in the milk while stirring until all the milk has been added. Bring heat to medium and keep stirring until the soup mixture starts to get thick. Add the potatoes, green onions, salt, ground black pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes, allowing the flavors to blend. Stirring well, mix in the sour cream until well blended with the soup. If the soup is too thick, add milk, chicken broth or water. Serve immediately in the baked potatoes halves for a little extra fun. Top with extra chopped green onions or cheddar cheese.