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1 lb. cooked and crumbled bacon 2/3 c. butter 2/3 c. flour 7 c. milk 1/2 to 1 c. chicken broth 5 to 6 medium baked potatoes, peeled and sliced 1 1/4 c. shredded Cheddar cheese 1 c. sour cream 1 tsp. salt 1 tsp. pepper Melt the butter in a large stockpot or Dutch oven over medium heat. Add flour and whisk until smooth. Slowly add milk; stir constantly until thickened. Add potatoes; bring to a boil, stirring often. Reduce heat and simmer for 10 to 12 minutes. Add bacon, cheese, sour cream, salt and pepper, along with chicken stock to thin to your liking. Stir until well blended and cheese is melted. Sprinkle with shredded Cheddar cheese. Serve with bread for dipping. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |