Difficulty: Medium - experience needed
Dietary guidance: n
2 lg baking potatoes
3 Tbs butter
6 Tbs slices scallins
3 Tbs flour
2 tsp chives chopped
1/4 tsp salt
1/4 tsp black pepper
4 c milk
1 c shredded American cheese
1 c shredded cheddar chese
1/2 c sour cream
1/2 lb bacon, cooked and crumbled
Wash potatoes and prick with a fork. Bake in the oven or microwave until
tender. Cut each potato in half. Scoop out insides into a bowl and discard skins. Set aside
Melt butter in a large saucepan over medium heat. Add in half of the onions. Cook ans stir until tender.
Stir in flour, salt, and pepper. Add milk all at once. Cook and stir for 12-15 minutes or until thickened and bubbly. Add the potato pulp, 2/3 of cheese, and sour cream. Continue cooking and stirring until cheese melts.
Spoon soup into serving bowls. Sprinkle crumbled bacon, remaining cheese, and remaining onions over top of each bowl and serve.