Title: Black Angus Baked Potato Soup
Categories: Soup Potato Fake
Yield: 10 Servings
| 4 | lg | Baking potatoes |
| 2/3 | c | Butter or margarine |
| 2/3 | c | Flour |
| 6 | c | Milk |
| 3/4 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1/2 | ts | White pepper |
| 4 | | Green onions, chopped and divided |
| 12 | sl | Bacon, cooked and crumbled |
| 1 1/4 | c | Cheddar cheese, shredded and divided |
| 8 | oz | Sour cream |
Wash, dry and prick potatoes with fork. Bake in 400-degree oven for 1 hour
or until done. Let cool. Cut into half lenghwise 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 Tbs. 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.