Original recipe found here .
I don't ever remember having potato soup, but love potatoes. Especially baked potatoes. I received this recipe through an e mail and it looked delicious! Give it a try. It has excellent flavor and would be great for a cold day!
Ingredients:
2 tablespoons butter
2-3 cloves garlic, minced
1/2 cup flour
4 1/2 cup low-fat or skim milk
1 14oz can chicken broth
4 medium baking potatoes, baked
2 cups grated cheddar cheese, divided
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 cups light sour cream, divided
1/2 cup chopped green onions, divided
2-3 cloves garlic, minced
1/2 cup flour
4 1/2 cup low-fat or skim milk
1 14oz can chicken broth
4 medium baking potatoes, baked
2 cups grated cheddar cheese, divided
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 cups light sour cream, divided
1/2 cup chopped green onions, divided
8 slices bacon, crumpled
Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.
Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.
Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.
