8 large potatoes, cooked and diced
2 C. milk
4 cups water
1 chicken bullion cube
2/3 C. flour
2/3 C. butter
1 lb. bacon, cooked and crumbled
1 C. sour cream
8 oz. cheddar cheese, shredded
salt and pepper to taste
In a large soup pot, combine butter and flour to make a roux. Cook roux for 1 minute, then slowly mix in the remaining ingredients adding the sour cream and cheese last. Allow to simmer until all of the cheese is melted and the soup is warmed throughout.
You might also like:
Bean and Bacon Soup
Hamburger Soup
Cream of Potato Soup
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