Potato Cheese Soup

9 ingredients

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.

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