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Black Angus Potato Soup

4 lg Baking potatoes
2/3 c Butter or margarine
2/3 c Flour
6 c Milk
3/4 ts Salt
1/2 ts Black pepper
1/2 ts White pepper
4 Green onions; (chopped and divided)
12 sl Bacon; (cooked and crumbled)
1 1/4 c Cheddar cheese; (shredded and divided)
8 oz Sour cream


Wash, dry and prick potatoes with fork. Bake in 400-degree 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.


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