Wednesday, December 11, 2013

Potato Soup

Serves 8-10
  • 8-10 red potatoes, peeled and diced into 1-inch cubes
  • 4 C chicken broth
  • 1/2 C flour
  • 3 C milk
  • 2 cloves of garlic
  • 1 C cheese
  • 1 C sour cream
  • 2 tsp fresh parsley (1/2 tsp dried)
  • 1/2 C green onions, chopped
  • 8 bacon slices, cooked and crumbled
  • salt and pepper to taste
In a large pot, boil the diced potatoes in chicken broth.
Once the potatoes are cooked all the way through, place them in a separate bowl, then mash.
Return the mashed potatoes to the broth, then add garlic.
In a separate bowl, whisk together flour and milk. Slowly combine the flour/milk mixture to the potato/broth mixture. Whisk.
Cook over medium heat until thick and bubbly [about 8 minutes]. 
Add the remaining ingredients. Stir till cheese melts, then simmer over low heat for 10 minutes.
Use the extra cheese and onions for serving.

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