Accompanied story, “Super Suppers,” published 11-17-2011
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
3/4 teaspoon salt
1/2 teaspoon pepper
4 green onions, thinly sliced and divided
10-12 strips bacon, cooked, drained, crumbled and divided
1 1/4 cups shredded mild cheddar cheese, divided
1 cup (8 ounces) sour cream
Fry bacon until crisp, crumble and set aside.
In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes, half of the green onions, salt and pepper and continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add about 3/4 cup of cheese and the sour cream; stir until cheese is melted.
Serve topped with remaining cheese, bacon and green onion.
Makes 6-8 servings.
