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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 8 |
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Warm, satisfying comforting potato soup.! Baked Potato flavor, using potatoes, sour creme and bacon. Can be topped with shreaded cheese. Ingredients:
10 med potatoes |
1 cup sour cream |
1 can evaporated milk |
1/2 gal whole milk |
salt |
pepper |
onion |
celery |
butter |
flour |
chedar cheese (optional) |
Directions:
1. Potatoes - peal and dice to med size pieces (about 1/2 inch- ish)
2. In a large pot, fill about 1/2 way with water and 1 T salt.
3. Bring to a boil.
4. Add diced potatoes. Cook 20 min on med heat
5. Check for doneness.
6. Fry up 1 package of thick cut bacon.
7. I usualy take kitchen sissors and cut up the bacon.
8. into small pieces. Start in a cold pan, and turn on the heat. Cook until crispy, and drain well on paper towels.. set aside.
9. Prepare the following in a large skillet on med heat.
10. 1/4 cup butter
11. 1 diced onion (sweet onion's work great)
12. 1 1/ 2 cups diced celery
13. Cook for about 15 min (sweat the veggies) stir to avoid burning.
14. Drain potatoes, and return to the same large pot.
15. 1/2 gallon of whole milk, less 2 cups (reserve)
16. 1 cup sour cream (any kind will do!)
17. 1 can evap milk
18. 2 tsp pepper
19. 1 tsp salt
20. 1/2 tsp oregano
21. 1 T sugar
22. Stir together. Add veggies and bacon.
23. With the 2 cups of milk in reserve, add 1/2 cup flour.
24. Mix cold milk and flour well, until there are no more lumps.
25. Add slowly to the soup mixture, and still constantly on med heat for about 10 min or unti it gets thick.
26. If you like thin soup..add more milk. Thicker soup..add more milk/flour.
27. This soup thickens as it cools... Salt more if needed.
28. Simmer on low for 20 min or so.
29. This soup is best served the next day, as the potatoes absorb the flavor.
30. I serve with a dolop of sour cream and a sprinkle of shreadded cheese in the middle.
31. This is a crowd pleaser!
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