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Thick and creamy. Uses leftover baked potatoes.
- Preparing Time: 40 minutes
- Total Time: -
- Served Person: 6
- 1 teaspoon salt
- 1 cup sour cream
- 2/3 cup all-purpose flour
- 1 teaspoon ground black pepper
- 12 slices bacon
- 2/3 cup margarine
- 7 cups milk
- 1 1/4 cups shredded cheddar cheese
- 4 green onions, chopped
- 4 large baked potatoes, peeled and cubed
- Carbohydrate 49.7
- Cholesterol 85
- Fat 49.3
- Protein 27.2
- Sodium 1335
- Calories 748 calories;
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
