Thursday, November 24, 2016

Loaded Potato Soup

Loaded Potato Soup
(6 servings)


2 lb. Russet Potatoes, peeled and cubed
¼ cup All-Purpose Flour
2 cups Milk
1 cup Chicken Broth
¾ cup Sour Cream
1¼ tsp. Kosher Salt
½ tsp. Black Pepper
¾ cup Sharp Cheddar Cheese, shredded
6 slices Bacon (your favorite), cooked and crumbled
3 tbsp. Fresh Chives, snipped


In a 4 qt. pot, add potatoes covered by 2 inches with cold water.  Bring this to a boil over high heat, reduce to medium heat and simmer about 15 minutes or until tender.  Remove from heat and drain.  Return potatoes to pan and mash with a potato masher to desired consistency.  In a medium bowl, whisk together the flour, milk and broth.  Now stir this mixture into the potatoes.  Cook over medium heat, stirring often, about 5 minutes or until it thickens and is bubbly.  Remove from the heat and stir in the sour cream, salt and pepper.  Serve in bowls and top with the cheese, bacon and chives. 

Note:               You can try other varieties of potatoes, but results may not be as creamy.

Ideas for Future Efforts

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