Nothing says Fall like soup! I believe in a good, hearty soup and this Baked Potato recipe is a keeper. I serve it with a soft loaf of homemade bread and butter. What a terrific way to celebrate Fall

Ingredients
2/3 cup margarine
2/3 cup flour
7 cups milk
4 large baking potatoes, cooked, cooled, peeled & cubed
12-16 bacon strips, cut in fine pieces then fried
1-1/4 cups shredded cheddar cheese
1 cup (8oz.) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
pinch of cayenne
small or medium onion diced

Directions
In a large soup kettle melt margarine. Stir in flour; heat and stir until smooth.

Gradually add milk gently stirring until thick.

Add potatoes & onion. Bring to a light boil stirring constantly. Be careful not to “mash” the potatoes.

Reduce heat; simmer for 10 minutes. Add remaining ingredients. Stir until cheese is melted.

Serve immediately. To reheat add a little milk. Garnish with additional bacon, cheese, and fresh parsley.

Tips
In our house everyone wants big bowls and refills. It only serves 5!

Serves: 8-10


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