We have struck gold on this recipe…
1 5-lb bag of potatoes
12 Tablespoons of thinly sliced green onions
6 Tablespoons butter or margarine
6 Tablespoons all-purpose flour
4 teaspoons fresh chives
1/2 teaspoon salt
1/2 teaspoon ground black pepper
12 cups milk
2 1/2 cups of cheese ( I used 1 wedge of gruyere cheese & a block of sharp cheddar–both of which I HIGHLY recommend…it provides a tangy, smokey flava’ flav.)
1 package of bacon
Preheat oven to 425. Scrub potatoes thoroughly with a brush; pat dry with paper towels. Prick with a fork. Bake for 40-60 minutes or until tender. Let cool. Cut potoatoes in half lengthwise; gently scoop pulp from each potatoe. Break up any large pieces. Discard skin (or add some if you like the skin.)
In a large saucepan, cook 6 Tablespoons of the green onions in hot butter until tender; stir in flour, chives, salt and pepper. Add milk all at once. Cook and stir for 12-15 minutes es or until thickened and bubbly. Add potato pulp and half the cheese; stir until cheese melts.
Make bacon as instructed.
Top each with remaining cheese, green onions and bacon. Enjoy!
If you’re like me and HATE your big soup kettle taking up the entire fridge, try this little handy-dandy trick of putting remaining soup in a pitcher.