2/3 cup Delizia Butter Extra Virgin Olive Oil
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10-12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 oz.) sour cream
3/4 tsp alt
1/2 tsp pepper
In a large Dutch oven or stock pot over low heat, heat Butter olive oil. Stir in flour, stir until smooth and bubbly. Gradually add milk, stirring constantly until sauce has thickened. Add potatoes and onions.
Continue to cook, stirring constantly until soup begins to bubble.
Reduce heat; simmer gently for 10 minutes. Add remaining ingredients, stir until cheese is melted.
Serve baked potato soup immediately.
Makes 6 servings