Baked Potato Soup Ii

Serves: 4

Clarabelle Lynch

1 January 1970

Based on User reviews:

44

Spice

49

Sweetness

45

Sourness

37

mins

Prep time (avg)

5.6

Difficulty

Ingredients:

1 cup

Butter

1 cup

All-Purpose Flour

4 cups

Skim Milk

6 large

Baking Potatoes (scrubbed)

1 cup

Sour Cream

Directions:

1

Microwave potatoes until done

2

While potatoes are cooking make a roux over low to medium heat

3

Mix butter, margarine, or light olive oil, and flour

4

DO NOT BURN THE ROUX

5

When roux is thickened a bit, gradually blend in milk

6

Continue cooking over low to medium heat while preparing potatoes

7

Peel and cut up potatoes

8

You may want to mash some of the potatoes also

9

Add potatoes to the milk mixture

10

Blend in sour cream

11

Soup is ready to be served