Cookbook recipe correction

In the 29th annual Recipes From Our Readers, published last Thursday in the Times News, an ingredient was missing from Shirley Leinthall’s recipe for Baked Potato Soup. The recipe was the winner in the Main Dish category and should have included 6-7 cups of milk in the list of ingredients.

Here is the complete recipe.

Baked Potato Soup

4 large baking potatoes (about 2-3 pounds)

2/3 cup butter or margarine

2/3 cup all-purpose flour

3/4 teaspoon salt

1 large clove garlic, minced (optional)

¼teaspoon white pepper

6-7 cups milk

1 cup (8-ounce) sour cream

1/4 cup thinly sliced, green onions

10-12 bacon strips, cooked and crumbled

1 cup (4 ounces) shredded cheddar cheese

Bake potatoes at 350 F for 65-70 minutes or until tender; cool completely. Peel and cube potatoes. In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese. Yields: 10-12 servings.