Friday, October 23, 2009

Loaded Potato Soup

Threw this together last night. Caralie thinks it's "disgusting" but that's just because she doesn't like potatoes unless they are of the french fry variety. My father-in-law enjoyed it and I rather did too.

When reheating this soup the next day, add milk as the soup thickens significantly once stored in the fridge.


4 cups water or chicken broth
6-8 medium potatoes, peeled and diced*
1/4 cup butter
1/2 cup flour
4 cups milk
8 oz (2 cups) shredded sharp cheddar cheese
1/4 cup chopped green onion
6 slices bacon, crisp-cooked and crumbled
1/2 cup sour cream
1 tsp. pepper
1/2 tsp. salt

In a medium sauce pot, combine water and potatoes and bring to a boil. Reduce heat, cover, and let simmer 12 minutes or until potatoes are tender. Do not drain.

Meanwhile, in a large stockpot, melt butter over med-high heat. Whisk in flour and cook for 2 minutes, stirring constantly. Reduce heat to medium and slowly whisk in milk. Bring to a boil, stirring frequently. Boil for 5 minutes. Remove from heat and stir in cheese. Add potatoes and water, onions, bacon, sour cream, pepper, and salt. Use a potato masher or whisk to blend soup but leave chunks of potato for texture.

*I usually only peel half of the potatoes because I like having some skins in the soup for texture.

1 comment:

Joan Sowards said...

This is yummy! Thank you for the recipe.