Bake potatoes at 350 degrees for 70-75 minutes or until tender.
When they are cooled, peel and cube them.
In large saucepan melt butter, add flour. (Add 1/3 cup flour if you
are using a crock pot, or 2/3 cup if you will be serving from sauce
pan). Stir flour mixture until smooth. Gradually add milk and bring
to a boil for 2 minutes. Reduce heat. Add sour cream and velvetta.
As velvetta is melting add salt, pepper and worchestershire sauce.
If you are using a crock pot place cubed potatoes in crock.
Slowly pour soup mixture in crock pot. Set crock pot on low and
it will be ready to serve in about 2 hours. If you will be serving
from sauce pan, slowly add potatoes and continue low heat until
warm. Serve in bowls or bread bowls. Garnish with shredded
cheddar and crumbled bacon.
Originally Submitted
5/3/2011
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