This quick and easy soup is hearty and, perhaps best of all, is a great way to use left over baked potatoes, sour cream and chives/green onions. Although it makes a boatload of soup don’t worry about leftover soup. It tastes even better the next day after the flavors have blended. Just reheat on medium heat and serve with a fresh garnish of chopped green onions.
2/3 cup margarine
2/3 cup all-purpose flour
5 cups whole milk
2 cups vegetable broth
4 large baked potatoes (peeled and cubed)
4 green onions, chopped
1 1/4 cups shredded Longhorn cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
In a large stock pot, melt margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk and broth whisking constantly until thickened. Stir in potatoes and onions. While stirring, bring to a soft boil then reduce heat and simmer for 10 - 12 minutes.
Mix in cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted. Garnish with additional chopped green onions and a dollop of sour cream.