POTATO CHEESE SOUP
Theresa Gartung
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
- 1 cup sour cream
- 8 oz. cheddar cheese, shredded
- salt and pepper to taste
directions
Bake potatoes until soft, then peel. Mash or cube the potatoes depending on the desired consistency for the soup. In a large soup pot, combine butter and flour to make a roux. Cook for 1 minute, then slowly whisk in the liquids. 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. Soup will be thick.
notes
Add milk to reheat. Each time this soup is reheated, it gets better!
Source: Theresa
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