Place bacon in a large, deep skillet. Cook over
medium heat until browned. Drain, crumble, and set
aside.
In a stock pot or Dutch oven, melt the margarine
over medium heat. Whisk in flour until smooth.
Gradually stir in milk, whisking constantly until
thickened. Stir in potatoes and onions. Bring to a
boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon,
cheese, sour cream, salt, and pepper. Continue
cooking, stirring frequently, until cheese is
melted.
Originally Submitted
1/16/2017
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