Baked Potato Cheddar Soup
I just didn’t like this. I was more of a chowder than soup. I even added ½ cup of heavy cream to try and loosen it up some. It also did not have the best flavor, in fact flavor was lacking quite a bit. Now I did do the potatoes in the microwave and blame that for some of the issues. I also did the bacon in the microwave, not my favorite way to do it, but I needed so little. I added my green onions with the potatoes because they were frozen. I also added about a ½ cup of cheddar.
- ⅓ cup flour
- 3 cups milk
- 2 large potatoes, baked, peeled and coarsely mashed (1 ½ pounds)
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup cheddar, shredded
- ½ cup sour cream
- ½ cup green onions, thinly sliced
- Bacon, crumbled
- 2 tablespoons cheddar, shredded
In large skillet, whisk flour and milk until smooth. Bring to boil; cook and stir for 2 minutes or until thickened. Stir in potatoes, ⅓ cup of cheese, salt and pepper. Cook over medium heat for 2-3 minutes.
|Remove from heat. Stir in sour cream and ¼ cup onions. Cover; cook over medium heat for 10 to 12 minutes (do not boil). Garnish with remaining cheese, onions and bacon if desired.
Makes 4 servings
Source : kitchenmonki.com
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