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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is the richest, most flavorful potato soup that I have ever tasted. I got the recipe off of a Copy Cat recipe site - it is similar to the potato soup that is served at Black Angus. I make it on Christmas Eve and my husband and I just devour it! I must warn you that it is very filling - not a light meal, by any means. But, oh so good -a wonderful comfort food! The prep and cooking time does not include cooking the potatoes. Ingredients:
4 potatoes |
2/3 cup butter |
2/3 cup flour |
6 cups low-fat milk |
3/4 teaspoon salt |
1 teaspoon black pepper |
5 scallions, thinly chopped |
8 -12 slices bacon, cooked and crumbled |
1 1/2-2 cups shredded cheddar cheese |
8 ounces light sour cream |
Directions:
1. Cook potatoes in oven or microwave.
2. Allow to cool.
3. Cut lengthwise and carefully remove potato pulp from skins. Set aside.
4. Over low heat, melt butter in large saucepan.
5. Add flour, stirring until smooth.
6. Continue to cook and stir non-stop for about one minute.
7. Turn heat to medium, add milk, and continue stirring non-stop until mixture is thickened and slightly bubbly.
8. Add potato pulp, 2 Tbs scallions, 1 cup cheese, half of the crumbled bacon, and salt and pepper.
9. Stir until heated through.
10. Add sour cream, stirring it into soup.
11. Add more milk, as needed, until desired consistency.
12. Cook until throughly heated through.
13. Top with remaining cheese, scallions, and crumbled bacon.
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