Recipe: Easy Baked Potato Soup

This recipe came in todays paper. I think it would be a great soup for lunch. I intend to try it if or when it ever cools off here in Tx.

* Exported from MasterCook *

Easy Baked Potato Soup

Recipe By : Houston Chronicle-8/19/98
Serving Size : 8 Preparation Time :0:00
Categories : Quick & Easy Soups And Stews

Amount Measure Ingredient -- Preparation Method
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5 medium russet potatoes
6 tablespoons margarine
2/3 cup all-purpose flour
6 cups skim milk
salt and pepper to taste
1 cup sour cream (can use fat free)
1 (3oz) jar real cooked bacon bits
1 bunch green onions -- chopped
1 (8oz) pkg shredded cheddar cheese

Was and dry potatoes; pierce with a fork. Put in a white plastic grocery bag ( the kind from the check-out, not from the produce section); tie a double knot. Microwave on high 10 min. Bag will puff up.

Meanwhile, melt margarine in a large soup pot. Add flour; whisk to combine. Add milk slowly, whisking until lightly thickened. Remove bag of potatoes from oven. Carefully cut open bag. It will be very hot. After potatoes are cool enough to handle, chop potatoes, including skins, and sprinkle with salt and pepper. Add to soup. Stir well and add sour cream, bacon, green onions and cheese. Reserve some bacon, green onions and cheese for garnish.

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NOTES : Note: When testing the recipe, the potatoes were not done after 10 min. and were returned to the microwave 2 more min. Cooking time will vary depending on the size of the potatoes and the power of the microwave. If preferred, microwave potatoes in an oven cooking bag; secure bag with the enclosed nylon tie, leaving an opening the diameter of a quarter at the end.