*  Exported from  MasterCook  *
 
                            Baked Potato Soup II
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups/Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        russet potatoes -- baked
    4      slices        thick-cut bacon
    1      tablespoon    butter
      3/4  cup           finely chopped yellow onion
    2      tablespoons   flour
    5      cups          chicken broth
    1      cup           half-and-half or milk
    1      cup           grated cheese -- (Cheddar, Edam,
                         and/or Colby)
    4                    green onions -- chopped
                         salt and freshly ground pepper -- to taste
 
      Bake potatoes ahead of time and refrigerate. In 3-quart or medium soup
 pot, brown bacon until crisp, remove with a slotted spoon and set aside.
 Pour off all fat except 1 tablespoon and add butter. Add onions and saute 5
 minutes over medium heat until soft, but not brown. Stir in flour; stir and
 cook for 1 minute. Add broth, bring to a boil and cook for 2 minutes. Peel
 and dice potatoes. Add diced potatoes, half-and-half, and sauteed bacon.
 Simmer for 10-15 minutes. Add cheese and green onions. Stir until cheese is
 melted.
 
 
 
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