With winter around the corner, chase away the chill with this delicious potato soup recipe. This is a great make-at-home recipe that warms up well in the microwave.
INGREDIENTS:
- 4 large baking potatoes (Idaho or russet)
- 12 slices thick-cut applewood smoked bacon
- 1/2 cup all-purpose flour
- 6 cups 2 percent low-fat milk, heated
- 5 ounces sharp Cheddar, grated
- Kosher salt and freshly ground black pepper
- 4 ounces sour cream
- 3 tablespoons finely chopped fresh chives
DIRECTIONS:
- Preheat the oven to 350 degrees F.
- Place the potatoes on a roasting tray and bake for 45 minutes or until done.
- Slice the bacon into thin strips and cook on medium heat until crisp.
- Add the flour to the drippings and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute.
- Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
- Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
- Add the cooked bacon, 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
Additional Notes
Top with sour cream, grated cheese, and chives.
