Potato Cheese Soup
Julie
ingredients
- 6 to 8 large baking potatoes
- 2 cups milk
- 4 cups chicken broth
- 2/3 cup flour
- 2/3 cup butter
- 8-12 strips bacon, cooked crisp
- 1 cup sour cream
- 8 oz cheddar cheese, shredded
- salt and pepper to taste
directions
- 1
Bake potatoes until soft, then peel. Mash or cube the potatoes depending on the desired consistency for the soup.
- 2
In a large soup pot, combine butter and flour to make a roux. Cook for 1 minute, then slowly whisk in the liquids.
- 3
Add salt and pepper, potatoes, cooked bacon and cheese. At the last minute, stir in the sour cream. Season to taste with salt and pepper before serving
- 4
Soup will be thick. Add milk to reheat
- 5
Each time this soup is reheated, it gets better!
Source: Liz Leddy / Recipes@cooks.com
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