Melt butter in saucepan over medium heat. Using a whisk, blend in flour until smooth. Gradually add milk, whisking continuously. Whisk in salt and pepper and simmer over low heat, stirring constantly. Cut potatoes in half and scoop out the "meat"; set aside. Chop half the potato peels and throw away the rest. When milk mixture is very hot, whisk in the potato "meat". Stir in green onions and potato peels. Whisk well, then add sour cream and bacon. Heat thoroughly. Add cheese, a little at a time until all is melted. Garnish with green onions, grated cheese, and bacon crumbles.
Author's Comments
I think its good without the potato skins. I also, when all ingredients have been added, take about 2 cups of potatoes out with liquid and mash up. I believe that makes the soup thicker.
This soup is great. I did use 2 percent milk, turkey bacon (instead of pork bacon) and added a small amount of chicken broth to thin it some without sacrificing the taste. My family loved it and I would definitely make it again.
Instructions
Melt butter in saucepan over medium heat. Using a whisk, blend in flour until smooth. Gradually add milk, whisking continuously. Whisk in salt and pepper and simmer over low heat, stirring constantly. Cut potatoes in half and scoop out the "meat"; set aside. Chop half the potato peels and throw away the rest. When milk mixture is very hot, whisk in the potato "meat". Stir in green onions and potato peels. Whisk well, then add sour cream and bacon. Heat thoroughly. Add cheese, a little at a time until all is melted. Garnish with green onions, grated cheese, and bacon crumbles.
Author's Comments
I think its good without the potato skins. I also, when all ingredients have been added, take about 2 cups of potatoes out with liquid and mash up. I believe that makes the soup thicker.
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potato soup, soups