SHANNON'S BAKED POTATO SOUP
Steps:
- Clean, poke holes and then cover potatoes in plastic wrap; microwave for about 10 minutes or until tender.
- Refrigerate baked potatoes for about 1 hour, peel and diced, then put into small bowl.
- Melt butter in large pot. Add flour. Gradually stir in milk. Continue to stir until smooth, thickened and bubbly.
- Stir in potato pulp, salt, pepper, onions, bacon (and broccoli, if desired) and cheese. Cook until heated. Stir in sour cream.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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