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Ingredients
| russet potatoes: 8 whole potatoes |
| 2% milk: 2 cups |
| chicken broth: 4 cups |
| all-purpose flour (unsifted): 2/3 cup |
| salted butter: 2/3 cup |
| bacon: 12 strips (cooked and crumbled) |
| sour cream: 1 cup |
| cheddar cheese: 8 oz (shredded) |
| salt (to taste) |
| black pepper (to taste) |
Potato Cheese Soup
Credit: Food.com
User rating:
-
Prep Time
120 min -
Cook Time
20 min -
Servings
9 serving(s)
Tags
- Bake potatoes until soft, then peel.
- Mash or cube the potatoes depending on the desired consistency for the soup.
- In large soup pot, combine butter and flour to make a roux.
- Cook for 1 minute then slowly whisk in liquids.
- Add salt and pepper, potatoes, cooked bacon and cheese.
- At the last minute, stir in the sour cream.
- Season to taste with more salt and pepper before serving.
- Soup will be thick, add milk to reheat.