Black Angus Baked Potato Soup

4 lg. baking potatoes
2/3 cup butter or margarine
2/3 cup flour
6 cups milk
3/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. white pepper
4 green onions, chopped and divided
12 slices bacon, cooked and crumbled
1-1/4 cups cheddar cheese, shredded and divided
8 oz. sour cream

Directions:

Wash, dry and prick potatoes with fork. Bake in 400°F oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins.

Melt butter in 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, 2 Tbsp. green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.

User Reviews:

Try dicing canned new potatoes for a quicker version of this recipe. I really like the potato texture this way too.

submitted by rapskalyon on October 31, 2005

This recipe was great! I added more salt, black and white pepper to bring out flavor. My husband and I absolutely loved it!

I think I bought really big potatoes, after an hour in oven, still not done. I'd recommend cooking them in the microwave.

submitted by cherub106 on December 01, 2005

This recipe was wonderful. It was the exact recipe that is used in the restaurants...no exceptions. One that I'm sure will be a winner every time it's made.

Submitted by Debbie Davis on December 01, 2001

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