Creamy Cheddar and Potato Soup. Serves 8-12.
Cheddar and Potato Soup
1/2 cup butter
1/2 cup flour
6 cups milk
4 large baking potatoes, baked, peeled and cubed
4 green onions, thinly sliced
12 strips bacon, cooked and crumbled
2 cups cheddar cheese, shredded
1 cup sour cream
3/4 tsp salt
1/2 tsp pepper
Melt butter in a large sauce pot over low heat. Stir in flour until smooth and bubbly. Cook mixture for 2-3 minutes.
Increase heat to medium and gradually stir in milk. Cook until slightly thickened, about 15 minutes.
Add potatoes and onions, stirring occasionally, until soup begins to bubble. Reduce heat, simmer gently for 10 minutes.
Add remaining ingredients, stir until cheese is melted.
The Florida Conference of The United Methodist Church
450 Martin L King Jr Ave
Lakeland, FL 33815
(863) 688-5563 or toll free (800) 282-8011