⅓ cup butter
⅓ cup flour
3½ cups LDF milk
2 baked potatoes (baked, cooled, and cubed. DO NOT peel)
2 green onions
3 slices bacon
5 oz. nacho cheese sauce
½ cup sour cream
½ teaspoon salt
½ teaspoon pepper
1½ teaspoon chicken base
Bake potatoes–mix of Yukon Gold and Russet. Cool and cube in ½ inch dice. In a medium saucepan melt butter. Stir in flour. Heat and stir until smooth. Gradually add milk and chicken base, stirring constantly until thickened. Add diced potatoes. Bring to a boil, stirring constantly. Add green onions which have been chopped. Simmer 10 minutes. Add bacon which has been fried, drained, and chopped. Add cheese sauce, sour cream, salt and pepper. Stir until cheese is melted and soup is hot. Do not boil. Serves 6.
From Mooo News, October 2006
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