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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A creamy potato soup recipe given by a former co-worker, Paddy McGahan. A lovely soup. It's the answer to the question what-to-do-with-leftover-baked-(or boiled for that matter)potatoes. It IS infintely better with baked potatoes! Read more ! Ingredients:
12 bacons strips, cooked and crumbled |
2/3 cup butter |
2/3 cup all-purpose flour |
7 cups milk |
4 baked potatoes, cubed |
4 scallions, chopped |
1 1/4 cups cheddar cheese, shredded |
1 cup sour cream |
3/4 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Melt butter in soup pot.
2. Whisk in the flour.
3. Whisk until well incorporated.
4. Gradually whisk in the milk.
5. Simmer to consistency of a white sauce.
6. Add the potatoes and scallions to the soup.
7. Simmer for 10 minutes, stirring occasionally.
8. Add the crumbled bacon, cheese, sour cream and salt & pepper.
9. Stir well.
10. Heat on low until cheese melts.
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