Ingredients
- 3 tablespoons butter
- 4 green onions, chopped
- 1/4 flour
- 4 cups (1 quart) half & half
- 2 cups chicken broth
- 1/2 evaporated milk
- 1/3 sour cream
- 4 baked potatoes, peeled and chunked
- 1 cup instant mashed potatoes
- 4 slices bacon, cooked and diced
- 1/2 shredded Cheddar cheese
- 1/2 teaspoon onion salt
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions
In large soup kettle, saute onions in butter until tender, but not brown. Add flour and let brown, stirring constantly. Add 1 cup half and half and stir until well blended; add remaining liquid ingredients. Using potato masher or pastry blender, coarsely ?mash? potatoes; add to soup pot. Stir in all remaining ingredients. Heat thoroughly, stirring occasionally, to blend in instant potatoes and to prevent scorching. Garnish with chives, if desired.
