We have Favorite Family Recipes to thank once again for a great recipe! (And thanks to them for the picture!) We've been looking for a good potato soup that has a lot of flavor, and this one brings it all to the table. Again, our family of two adults and a baby cut this recipe in half and we have leftovers.Ingredients
- 4 to 6 potatoes (baked, peeled, and cubed)
- 1/2 c. (1 stick) butter
- 1/2 c. flour
- 2 tsp chicken bullion
- salt and pepper to taste
- 1 tsp minced garlic
- 6 c. milk
- 16 oz. sour cream
- 10 bacon strips, baked and crumbled
- 1 can corn, drained
- shredded cheddar cheese (to top the soup)
Directions
- Begin by getting your potatoes and bacon made. I baked the potatoes at about 3 pm and started the bacon right after the potatoes came out of the oven. Here's what I did:
To bake bacon I like to take a cookie sheet and put a cookie cooling rack on top of it. Then I put the bacon over the cooling rack and bake it. This way the grease from the bacon drips onto the cookie sheet. Bake the bacon for about 15 minutes on 350 degrees or until it reaches the color you like.
I used four medium-sized potatoes for this soup (which acutally ended up being too much). To bake the potatoes first clean them, then poke holes in each for ventilation, and put them directly on the oven rack. They baked for one hour at 350 degrees. I let them cool then peeled them. I like some peel on my potatoes in potato soup so I left some of the peel on each one.2. Time to cook the soup! In a large sauce pan melt the butter on low heat. Stir in the flour and chicken bullion. Gradually add milk and and turn heat up to medium.
3. Add minced garlic and bring to a boil (this takes a little bit of time, since the heat is only on medium). Bring to a boil and cook and stir for 2 minutes until thick.
4. Remove heat and whisk in sour cream. Add potatoes, corn, and bacon. Mix everything and heat together. Serve in individual bowls topped with cheddar cheese.
