2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk (whole milk or half & half or a mixture of both)
4 large potatoes - baked, cooled, peeled and cubed (small)
4 green onions, chopped
12 slices crisp cooked bacon, crumbled
1 1/4 cups shredded Cheddar cheese
* 1 cup sour cream or dip
1 teaspoon salt
1 teaspoon ground black pepper
Directions:
1. Bake potatoes and cool. (You can bake them in the microwave.)
2. In a soup kettle or Dutch oven melt butter. Stir in flour. Heat and stir
until smooth. Gradually add milk, stirring constantly until thickened. Add
potatoes and onions. Bring to a boil, stirring constantly. This will stick
if not stirred constantly!!
3. Reduce heat and simmer 10 minutes. Add bacon, cheese, sour cream, salt,
and pepper, and stir until cheese is melted.
4. Add more milk if soup is too thick.
Mother's Annotations:
1. I have used more potatoes because they weren't really large.
2. Velveeta cheese is great! Cut it into cubes. Use 1-2 pounds. (I used
2 pounds for my latest batch because it had 8+ cups of milk by the time I
was done!)
3. I also increased the bacon to 1 pound or 2 packages of Hormel bacon
bits. (Look by the pepperoni near the lunch meat section-not the jars by
the salad dressing section.)
4. I used ranch dressing in the last batch because I had used my sour cream
for the dip. It received raves! (Use a 16 oz. Carton of sour cream and a
pkg. of Hidden Valley Ranch Dip mix.)
5. I also added 1 or 2 pkgs. of Jamon' ham flavoring.
6. I left out the onions because of Kim!
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