DawnCavanaugh Posted January 11, 2012 Report Share Posted January 11, 2012 Teri Brockman, our Production chief at APQS, is arguably the best cook in Carroll County and surrounding parts. She is one of the reasons why the New Year's resolutions at APQS don't last too long...who can vow to lose weight with yummy goodies like this satisfying potato soup recipe coming in to work every week! :) It was such a hit at the factory yesterday that she graciously offered to share the recipe with the rest of the APQS family. Bon Appetit! Baked Potato Soup 6 – 8 baked potatoes 2/3 cup butter 2/3 cup flour 6 cups milk (not skim – whole worked great) Salt and pepper to taste 1 – 2 bunches green onions – chopped 1 lb. bacon, cooked 8 – 16 oz. shredded cheddar cheese 8 oz. sour cream Bake potatoes and scrape out middle. Melt butter – add flour. Stir constantly for 1 minute. Slowly add milk (1/2 – 1 cup at a time) whisking as you add. Add potato pulp, salt, pepper, ½ of onion, ½ of bacon, and most of cheese. Stir until cheese is melted then add sour cream. Use remainder of onions, bacon, and cheese for toppings. Link to comment Share on other sites More sharing options...
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