This is a wonderful potato soup that's both filling and delicious. It may take a bit more work to make but it will be well worth the effort in the end. Your family and guests will all love this one.
Servings: 15
Servings: 15
"I had forgotten how much I liked potato soup. This is more than just potato soup it's a meal, in itself."
Cherish all of your happy memories.
Idaho potatoes is what I used in this recipe.
Toppings of chopped green onion, diced crispy bacon and sharp shredded cheddar cheese
1 package ( 12 oz.) bacon
1 1/2 cups chopped onion
6 cups Chicken broth
2 lbs. baking potatoes, peeled, cubed
2/3 cup butter
3/4 cup all-purpose flour
4 cups milk
1 tsp. salt
1 tsp. ground pepper
1 cup diced cooked ham
1 container( 8 oz.) sour cream ( I used the Light version)
2 1/2 cups shredded Sharp Cheddar cheese
3/4 cup sliced green onions
- In 12-inch skillet, cook bacon over medium heat until crisp. Drain on paper towels and crumble up set aside. Reserve 2 T. of bacon drippings and cook chopped onion until almost tender.
- In 6-qt. Dutch oven, mix onion, broth, and potatoes. Heat to boiling then reduce heat . Cook until potatoes are very tender.
- Meanwhile, in the same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour the milk mixture into the potato mixture. Add remaining 2 cups of milk, salt and pepper. Cook over medium heat stirring constantly with whisk until mixture is thickened and bubbly.
- Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.
