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Friday, November 12, 2010

Baked Potato Soup


  • 2 packages (16 Oz. Package) Bacon, Cut Into 1-inch Pieces, Divided

  • 3 pounds Potatoes, I Like Russet And Red

  • 3-½ teaspoons Salt, Divided

  • 1 cup Sour Cream, Plus Some For Garnish

  • 1 stick Butter

  • 2-⅔ cups Whole Milk

  • 1 teaspoon Black Pepper

  • 3 cups Sharp Cheddar Cheese, Shredded, Plus Some For Garnish

  • ½ cups Green Onions, Sliced, For Garnish


Preparation Instructions


In a skillet, cook bacon pieces over medium heat until crisp. Transfer bacon to paper towels to drain, set aside.

Wash and peel (or don’t peel) potatoes and cut into thirds. Place potatoes into a large pot with water to cover. Add 2 teaspoons salt and bring to a boil. Reduce heat to a simmer and cook until soft, about 45 minutes. Drain potatoes, discard water, return to the pot. Mash until mostly smooth.

Add sour cream and butter to the potatoes and stir until butter is melted. Add milk, pepper, 3/4 of the bacon, 2 cups of cheese and remaining 1 1/2 teaspoons salt. Bring back to a simmer.

Serve hot and garnish with green onions, sour cream, remaining bacon, and remaining 1 cup cheese.

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