Friday, February 13, 2009

Potato Cheese Soup

One look at the ingredients will be enough to tell you that this is a very tasty soup. I made some bread bowls using Rhodes dough (about 3 bowls from one loaf of bread). While the dough is partially frozen, cut into thirds and shape into round dough balls. Let rise several hours, until it reaches the desired size, and bake for about 20 minutes at 350.

Potato Cheese Soup

6 to 8 large baking potatoes
2 cups milk (I used fat free Half and Half because I had some left over)
4 cups chicken broth
2/3 cup flour
2/3 cup butter
8-12 strips bacon, cooked
1 cup sour cream
8 oz. cheddar cheese, shredded
salt and pepper to taste
Bake potatoes until soft, then peel. Mash or cube the potatoes depending on the desired consistency for the soup.

In a large soup pot, combine butter and flour to make a roux. Cook for 1 minute, then slowly whisk in the liquids.

Add salt and pepper, potatoes, cooked bacon, and cheese. At the last minute, stir in the sour cream. Season to taste with salt and pepper before serving.

(Next time I would definitely add some more vegetables, maybe carrots and celery, so I could feel a little better about the rest of the soup.)


LisaJ said...

YUM!! I'm going to have to make this tonight. That sounds SO good!

sara said...

I am baking the potatoes right now; this sounds so tasty! I am going to sautee some chopped onions in the butter before adding the flour; I'll add some carrots too. I've had some potatoes that needed to be used up so this is the perfect solution.