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MB Article - Georgia Cooking - Potato Soup

Due to Georgia’s long growing season, consumers can enjoy a variety of fresh fruits and vegetables from spring through fall.  If you would like to share one of your favorite recipes utilizing Georgia fruits and/or vegetables, send them to Georgia Cooking, Market Bulletin, 19 MLK Jr. Drive SW, Atlanta, GA  30334-4250. 

4 large baking potatoes
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk
3/4  teaspoon salt
1/2  teaspoon pepper
4 green onions, sliced, divided
12 slices bacon, cooked and crumbled, divided
1 1/2 cups (6-ounces) shredded Cheddar cheese, divided
1 (8-ounce) carton sour cream

Wash potatoes; pierce several times with a fork. Bake at 400 ° for 45 minutes or until tender. Cut potatoes in half lengthwise; scoop out pulp, and reserve. Discard shells.

Melt butter in a Dutch oven over low heat; add flour stirring until smooth. Cook one minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly.

Stir in potato, salt, pepper, 1cup cheese, 1/2 cup bacon, and 2 tablespoons green onions and sour cream; cook just until heated (do not boil). Sprinkle servings with remaining cheese, bacon, and green onions. Yield: 10 cups.

Betty Hensley
Old Fort, NC

All recipes featured in the Market Bulletin Georgia Cooking column are tested by Georgia Department of Agriculture home economists, unless otherwise indicated.  If you have questions or problems regarding recipes in this column, call 1-800-282-5852 (toll-free statewide).  Please do not contact the individual who submitted the recipe.