Dinnertonight might be a little time consuming but it’s worth it! This Potato Soup is delightful!
Ingredients:
- 6 slices of bacon, cut into 1-in pieces
- 3 lbs russet potatoes
- 3 1/2 teaspoons of salt
- 1 cup sour cream
- 1/4lb (1 stick) butter
- 2 2/3 cups milk
- 1/2 teaspoon black pepper
- 4 scallions, thinly sliced
- 3/4 cup shredded cheddar cheese
Get your bacon started either in a skillet or in the microwave. For this purpose, I like the microwave. Line a plate with some paper towels and lay each piece of bacon on the plate, kind of bunch the bacon like you’d want it rippling, and cover with another paper towel. Just set aside.
Peel, rinse and cut the potatoes into thirds. Place these in your largest pot available with enough water to cover the potatoes – add 2 teaspoons of salt and bring to a boil. Reduce the temperature to low, simmer for 45 minutes until the potatoes are very soft.
Drain the potatoes, discarding the water, return to the pot. Mash the potatoes with a potato masher or just use a fork. {I prefer it a little chunkier, so I mash a little less} Add the sour cream and butter and stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer.
Garnish with cheese, bacon and scallions.
The original recipe called for whole milk, but we’ve always used 2% – I probably wouldn’t use fat free. I’m considering trying my next batch with the Can’t Believe it’s not Butter…opposed to butter. Anyway, it’s a nice dish – not too heavy and thick like most restaurant potato soup.
Enjoy!
Source: delish.com
Busy B Cooks 