Posted by Suzanne McMinn | Permalink
Tags: bacon, potatoes, soups
OH MY. This is the best soup in the history of soups. (I conducted exhaustive research before making that statement. I’m quite full now.)
How to make Baked Potato Soup:
Start out with four really big baking potatoes. Bake, cool, peel, and cut up. While potatoes are baking, fry 10 strips of pepper bacon. Cool and crumble.
Then, in a large soup pot, melt 2/3 cup butter. Add 2/3 cup flour and 1 medium chopped onion. Once butter/flour/onion mixture thickens and bubbles, add 7 cups milk, 1 cup shredded Cheddar, 8 ounces sour cream, potatoes, and 3/4 teaspoon seasoned salt.
Simmer for 10 minutes. Stir in crumbled bacon, and serve immediately. YUM.
Note: If you use regular bacon, add 1/2 teaspoon of coarse ground pepper. Or, add some coarse ground pepper even if you do use peppered bacon. This soup LOVES pepper!
Then invite the cousins over and tell them each to bring their own bowl because you don’t have enough bowls, but that is another story…..
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