Recipe - Black Angus Baked Potato Soup

4 lg Baking potatoes
2/3 cup Butter or margarine
2/3 cup Flour
6 cup Milk
Three fourths teaspoon Salt
One half teaspoon Black pepper
One half teaspoon White pepper
4 Green onions; chopped and
divided
12 sl Bacon; cooked and crumbled
1 One fourth cup Cheddar cheese; shredded and
divided
8 ounce Sour cream

Wash, dry and prick potatoes with fork. Bake in 400degree oven for 1 hour
or until done. Let cool. Cut into half lengthwise 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.

Posted to MMRecipes Digest V4 #20 by Country Gourmet
oselands@countrygourmet.com on 5 Sep 1997 09:25:59 0500

Posted to TNT Recipes by scrocker@cysource.com (Sue Crocker) on Feb 7,
1998.

Recipe by: Black Angus Restaurant

Posted to EATL Digest by JoAnn joannr@PCLINK.COM on Apr 9, 1998