“Baked” Potato Soup

Preparation info
  • Makes:

    6–8

    Servings
    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes

By Phyllis Pellman Good

Published 2008

  • About

Kristina Shuil Timberville, VA

Ingredients

  • 4 large baked potatoes
  • cup butter
  • cup flour

Method

  1. Cut potatoes in half. Scoop out pulp and put in small bowl.
  2. Melt butter in large kettle. Add flour. Gradually stir in milk. Continue to stir until smooth, thickened, and bubbly.
  3. Stir in potato pulp, salt, pepper, and three-quarters of the onions, bacon, and c