This recipe is easy. It is also free of any trace soy. It is NOT low-fat, or low-calorie. If you want to make it low fat (skim milk, fat free sour cream, and fat free cheese) - feel free. We tried that once and vowed to never do this recipe injustice again. It was still good, but having had the deliciousness of the full-fat version, there was just no comparison.
Here's the skinny (or fat?):
Ingredients
6 Cups Whole Milk
4 large baking potatoes (or as many as you want)
Green Onions
Bacon, cooked and chopped
cheddar cheese
8 oz sour cream
2/3 cup butter
2/3 cup flour
Directions
Bake the potatoes until fork tender, and cool.
Scoop out the pulp and set aside. Note: If you don't want chunky potato soup, pulse the potato pulp in a food processor until creamy. Melt the butter on LOW heat, and add flour, stirring until smooth. Add the milk and stir consistently until smooth.
Add the potato pulp, 2 tablespoons chopped green onions, 1/2 cup bacon pieces, and 1 cup cheese. Cook on low heat until warm throughout, stirring occasionally. Add sour cream, stirring until well constituted. Enjoy!
** I didn't provide amounts of bacon, onions, and cheese because you can use extra for garnish
