Baked Potato Soup
Author: Grace @ Sufficient Acres.com
Serves: 8 servings
- 5 baker potatoes
- 1 pound of bacon
- ¾ cup butter
- ¾ cup all purpose flour
- 5 cups of milk
- 2 cups chicken stock or broth
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 cup sour cream
- shredded cheddar cheese and chopped green onion for a garnish
- Wash and stab(so they don't explode in your oven) the potatoes and bake them for 1 hour and 15 minutes or until done at 350°- Let cool Completely
- Cut bacon into small pieces and cook over medium heat until done.
- While the bacon is cooking peel and cube the potatoes into bite size pieces.
- Place the cooked bacon on a paper towel lined plate to drain. Set the bacon and potatoes aside while you start the soup.
- In a big pot melt the butter and whisk in the flour then slowly whisk in one cup of milk.
- When it's nice and smooth stir in the salt and pepper then whisk in the rest of the milk and the chicken stock.
- Bring it to a boil while stirring constantly. When it starts to boil and thickens remove from the heat and stir in the sour cream.
- Add the potatoes and bacon (leaving some out for a garnish if you wish) and stir well.
- Ladle into bowls and garnish with the remaining bacon, green onions and cheese.
Recipe by at https://sufficientacres.com/2016/01/14/baked-potato-soup/
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