Monday, November 9, 2015

Potato Bacon Cheese Soup

Potato Bacon Cheese Soup
6 to 8 large baking potatoes
2 cups whole or 2% milk
4 cups chicken broth
2/3 cup all purpose flour
2/3 cup butter or margarine
8-12 strips bacon cooked drained
1 cup sour cream light or regular
8 oz. (1 cup) Mexican Blend cheese shredded
Salt and pepper to taste
Bake or microwave potatoes until tender. Cool until you can handle then peel. Mash or dice the potatoes for the soup. In a large pan melt the butter then mix in the flour by stirring it in to the melted butter. Cook this mixture on a medium heat for 1 minute then slowly whisk in the milk and broth until everything is dissolved and mixed smooth. Add the salt and pepper potatoes cooked and cheese. Crumble the bacon and mix in. Cook the soup until the cheese has melted and all is heated through. At the last minute stir in the sour cream. Season to taste with salt and pepper before serving.

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