Ingredients:
5 lbs. potatoes
1 cup butter
1 cup flour
3 cups milk
2 cans chicken broth
salt and pepper
cheese, grated
sour cream
green onions
bacon, crumbled
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Directions: Rub oil on potatoes and bake one hour. Cool in refrigerator. Cut in half and scoop out the chunks of potatoes. Brown butter and add flour, stir until smooth, add milk until it becomes roux. Add chicken broth to desired consistancy. Cook all ingredients until warmed. Garnish with the cheese, sour cream, green onions and bacon.
Notes: While warming, if you desire a thicker soup mash some of the potatoes.
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