Recipe - Black Angus 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 BakeryShoppe Digest by The Overstreets billover@netdoor.com on
Feb 13, 1998