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Cheese Potato Soup
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2 cups milk 4 cups chicken broth 2/3 cup flour 2/3 cup butter 8- 12 strips bacon cooked 1 oz. cup of sour cream 8oz of shredded cheddar cheese Salt and pepper to taste. Bake potatoes until soft and peel. Mash or cube your potatoes depending on how you want the consistency of your soup. In large soup pot combine butter and flour to make roux. Cook for 1 minute, then slowly whisk in liquids. Add salt and pepper. Then add potatoes, cooked bacon, cheese, and at the last minute sour cream. Add more salt and pepper to taste. Soup will be thick. Add milk to reheat. It gets better the more you reheat it. Serves 6. |
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