Ingredients:
6 slices bacon
1/4 cup butter
1/4 cup all-purpose flour
4-5 cups milk
4 large baked potatoes, peeled and cubed
2 green onions, chopped
1 cups shredded Cheddar cheese
1/2 cup sour cream
1 teaspoon salt
1/4 teaspoon ground black pepper
Fry the bacon until browned. Drain, crumble, and set aside. You can also cook bacon in the microwave, which is how I usually do it. Get a microwave safe plate and place 3-4 sheets of paper towel, place the bacon over the paper towels and then cover it with a few more paper towels. Cook it in the microwave for 8-10 min.
Step two is making a roux. In a stock pot , melt the butter over medium heat. Whisk in flour until smooth (that's a roux! It's a wonderful thickening agent!). Make sure that you wisk the roux constantly so it doesn't burn, you want it to cook long enough so that it turns a light caramel-ish color and that smells slightly nutty. Gradually stir in milk, whisking constantly until thickened. Be sure to add the milk slowly so you can see how thick you want the soup. Stir in potatoes, onions, salt, and pepper. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese and sour cream. Continue cooking, stirring frequently, until cheese is melted.
Serve it up and enjoy!
This is a deliciously rich and creamy soup. I couldn't believe how easy it is. I had baked the potatoes earlier in the day so it really only took me about 15 minutes to throw all of this together!
Same last words of advice for this recipe:
- DO NOT use margarine. When making a roux it'll all about the butter!!!
Don't skip out on the bacon, use less if you want to make it light, but it really makes the soup. In fact, if you love bacon like I do, I would not tie myself to the 6 slices... ;o)
- Really pay attention to the milk and roux, the more they cook, the more it thickens, so keep that in mind.
6 slices bacon
1/4 cup butter
1/4 cup all-purpose flour
4-5 cups milk
4 large baked potatoes, peeled and cubed
2 green onions, chopped
1 cups shredded Cheddar cheese
1/2 cup sour cream
1 teaspoon salt
1/4 teaspoon ground black pepper
Fry the bacon until browned. Drain, crumble, and set aside. You can also cook bacon in the microwave, which is how I usually do it. Get a microwave safe plate and place 3-4 sheets of paper towel, place the bacon over the paper towels and then cover it with a few more paper towels. Cook it in the microwave for 8-10 min.
Step two is making a roux. In a stock pot , melt the butter over medium heat. Whisk in flour until smooth (that's a roux! It's a wonderful thickening agent!). Make sure that you wisk the roux constantly so it doesn't burn, you want it to cook long enough so that it turns a light caramel-ish color and that smells slightly nutty. Gradually stir in milk, whisking constantly until thickened. Be sure to add the milk slowly so you can see how thick you want the soup. Stir in potatoes, onions, salt, and pepper. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese and sour cream. Continue cooking, stirring frequently, until cheese is melted.
Serve it up and enjoy!
This is a deliciously rich and creamy soup. I couldn't believe how easy it is. I had baked the potatoes earlier in the day so it really only took me about 15 minutes to throw all of this together!
Same last words of advice for this recipe:
- DO NOT use margarine. When making a roux it'll all about the butter!!!
Don't skip out on the bacon, use less if you want to make it light, but it really makes the soup. In fact, if you love bacon like I do, I would not tie myself to the 6 slices... ;o)
- Really pay attention to the milk and roux, the more they cook, the more it thickens, so keep that in mind.
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