| | Directions | | Place bacon in large, deep skillet, cover 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, sour cream, salt and pepper. Continue cooking, stirring frequently until cheese is melted. |
|
|
| Ingredients | | - |  | 12 slices bacon |
| - | | 2/3 cup margarine |
| - | | 2/3 cup all purpose flour |
| - | | 7 cups milk |
| - | | 4 baked potatoes, peeled & cubed (large) |
| - | | 4 green onions, chopped |
| - | | 1 1/4 cups shredded cheddar cheese |
| - | | 1 cup sour cream |
| - | | 1 teaspoon black pepper |
| |
| |
