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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a combination of different potato soup recipes that I borrowed from. It is rich and makes a lot so you might want to split the recipe in half. This is always better the next day or so. Ingredients:
4 large potatoes |
3/4 cup butter |
3/4 cup flour |
7 cups milk |
10 slices bacon |
8 green onions |
8 ounces sour cream |
8 ounces sharp cheddar cheese |
3/4 teaspoon salt (more or less to taste) |
1/2 teaspoon pepper |
Directions:
1. Bake potatoes and cool- I put them in the freezer but if you have time bake them a day before and keep them in the fridge.
2. Chop Green onions and set aside.
3. Shred cheese (Or buy pre-shredded) set aside.
4. Chop bacon into 1/2 inches pieces and fry in a medium pan and remove when they are at desired crispness- save the grease.
5. Cut cooled potatoes into cubes- skins on or off your preference.
6. In a large Pot over low heat, melt butter with bacon grease.
7. Stir in flour; stir until smooth and bubbly.
8. Gradually add milk, stirring constantly, until sauce has thickened (to the consistency you would want the soup to be).
9. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes.
10. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
11. You can reserve some of the cheese bacon and green onions for a topping.
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