Cheesy Bacon Soup Deanna Barlow

Cheesy Bacon Soup
Deanna Barlow

4 large baking potatoes
6 bacon slices
2/3 cup (1 1/3 sticks) butter
6 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
2 green onions (scallions), finely chopped
5 ounces Cheddar cheese, shredded
8 ounces sour cream

Preheat the oven to 400 degrees.

Boil potatoes or bake them in the oven.

While potatoes boil (or bake), cook the bacon in a skillet, microwave, or grill until crisp. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.

In a large, heavy saucepan, melt the butter over low heat. Add the flour, stirring constantly for 1 minute until smooth. Gradually whisk in the milk and cook over medium heat, stirring constantly, for 5 to 10 minutes, until the mixture is thick and bubbling. Cut the potatoes in half lengthwise, and scoop the flesh into the thickened milk mixture. Add the salt, pepper, green onions, reserved bacon, and Cheddar. Cook over low heat just until heated through. Stir in the sour cream and serve.

(This recipe is originally Trisha Yearwood's)