Richmond, Indiana - My husband is a meat and potato man, however he never complains when I make this hardy soup. It stands alone or is great with a salad or a meatloaf sandwich. This is sure a rib sticker on a cold winter night! I wouldn’t ordinarily use red potatoes in a soup but they seem to stay nice and firm in this delicious soup.


2/3 cups butter

2/3 cup all purpose flour

7 cups milk

5 large red potatoes

5 green onions, diced

12 strips of bacon, fried well done, cooled and crumbled

1 ¼ cups shredded cheddar cheese

1 cup 8oz. sour cream

1 teaspoon salt or to taste

1 teaspoon black pepper or to taste



Bake your potatoes, cool, peel and cube them, set aside.

In a large stock pot melt butter, stir in flour until smooth. Gradually add milk and bring to a boil, cook and stir for 2 minutes or until thickened. Add potatoes and onions and bring to a slow boil, stir constantly. Reduce heat and simmer uncovered for 10 minutes. Add bacon, cheese, sour cream, salt and pepper. Stir till the cheese is melted.