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Receta Brad's Blue Ribbon Potato Soup
by Sheila Durham

Brad's Blue Ribbon Potato Soup

This is hands down the best potato soup I have ever had. Nothing fancy or chef style, just good homemade soup. Shared by a friend, it's now our families favorite potato soup

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8 1 cup bowls

Va Bien Con: cornbread, homemade bread

Ingredientes

  • 4 large baking potatoes
  • 2/3 cup butter
  • 2/3 cup flour
  • 3 cups 1% milk
  • 3 cups of fat-free half & half
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 4 green onions, chopped
  • 8 slices bacon, cooked crisp & crumbled
  • 1 1/4 cups shredded cheddar cheese
  • 8 oz. light sour cream

Direcciones

  1. Wash the potatoes & pierce with a fork
  2. Bake in a 375 degree oven until fork tender.
  3. Let potatoes cool then cut in half and scoop out pulp.
  4. Melt butter in heavy sauce pan over low heat.
  5. Add flour & stir until smooth. Cook 1 minute, stirring constantly.
  6. Gradually add milk to butter/flour mixture.
  7. Cook over medium heat stirring constantly until thick & bubbly.
  8. Add potato pulp, salt, pepper, 2 tbs green onion, 1/2 cup bacon and 1 cup cheese to milk mixture.reserving some of each for topping
  9. Cook until thoroughly heated. Should be thick & coat the spoon well
  10. Stir in the sour cream.
  11. You can add extra milk for desired consistency.
  12. Garnish with cheese, bacon, and onion on each individual serving.
  13. Makes 6 medium size servings.