Sunday, February 12, 2012

Potato Soup II

 **Updated 6-4-17 to include pictures

This one is my personal favorites. The texture is great and it's the perfect blend of all things good. Blair found this one for us and it's pretty hard to beat but we will be testing that theory tonight when I make Trent and Mel's Potato Soup.
  • 8 potatoes, peeled and cubed
  • 1/2 cup butter
  • 1/2 cup flour
  • 8 cups milk
  • 1/4 cup chopped onion
  • 1-8 oz. tub sour cream
  • 2 cups shredded cheddar cheese
  • Salt and pepper to taste
  • Optional: crumbled bacon and green onions to add at the end
Boil potatoes until tender. Drain and set aside.

In a large pot, melt the butter over medium-high heat. Add flour and quickly whisk to blend. Slowly add milk, stirring constantly. Bring to a boil. Reduce heat to medium and simmer for approximately 10 minutes or until it starts to slightly thicken.

Stir in the potatoes and onion and cook for 5-10 minutes or until onions are tender. Stir in the sour cream and cheese until the cheese is melted and it's all blended. Season with salt and pepper.

I transfer this to a lined crock pot to carry for lunches, etc.
 Add crumbled bacon and green onions.
 Heat up potato soup. Watch carefully so it doesn't burn!
 Stir well and serve!

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