baked pototo soup

prep time:  tbd
cook time:  tbd
servings:  tbd

5 pounds potatoes
3/4 cup flour
10 cups milk + more as needed
2 teaspoons salt + more as needed
1 teaspoon pepper + more as needed
2 cups sour cream - divided
1/2 pound bacon - cooked and chopped
1/2 cup thinly sliced chives
1 1/2 cups shredded cheddar cheese

1.  preheat oven to 400 degrees.  pierce each potato with a fork and then place on a baking sheet.  bake for approximately 1 hour, until the potatoes are tender.  cool them completely.  when the potatoes are cool, slice them in half and use a scoop out the pulp.  discard skins and roughly mash the potatoes.

2.  in a large soup pot, combine the flour and 2 cups of milk.  whisk to thoroughly combine and then slowly stir in the rest of the milk.  cook over medium heat, for about 5 - 10 minutes, until the mixture thickens slightly.  add the potatoes, salt and pepper and turn the heat to low.  cook the soup without boiling, stirring frequently, for about 10 minutes.  stir in the sour cream and cook about 3 more minutes.  taste and adjust the salt and pepper to taste.

3.  add milk if it is too thick before serving.  top with bacon, cheese, chives, and sour cream.

- barefeet in the kitchen

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