Winter is a wonderful time for soups! Whether you’re entertaining for the holidays or just want something to warm you, a good soup is often just the thing. My sister-in-law emailed me this recipe a while back and my husband and I absolutely LOVE it! It is a little heavy on the dairy and it is in no way low-fat, so keep that in mind when you’re making it, but it is THE BEST Potato Soup I’ve ever had.
I’ve made some minor alterations to the original recipe in order to cut out a little of the fat and cut down on the prep time. This recipe will serve about 6.
Here is what you’ll need:
4 large baking potatoes peeled and cubed
2/3 C. Butter
2/3 C. Flour
6 C. reduced fat or skim Milk
3/4 Tsp. Salt
1/2 Tsp. Black Pepper
1/2 Tsp. White Pepper (if you don’t have white pepper, don’t sweat it, just use black)
4 Green Onions or 1/2 C. Chopped Onion
8 Slices of Bacon–Cooked and Crumbled
1 C. Shredded Cheese
8 oz. Sour Cream
Here is how to make the BEST potato soup ever:
Bring a large pot of water to boil and add the potatoes. Boil potatoes until soft. Drain, and then mash slightly and set aside. Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. If you are using any type of onion other than green onion, add it now. Add potato, salt, and pepper. If you are using green onions, add 2 tbsp to the mixture. Add 3/4 of the bacon and the entire amount of cheese. Cook until thoroughly heated. Stir in sour cream. Add water if necessary for desired consistency. Serve with remaining bacon and green onions (if you are using green onions).