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Bake Potatoes. This can be done in advance. Scoop center out of potatoes.
Simmer milk in large stock pot until bubbling, stirring often. Be careful not to scald.
In a separate pan, melt butter. Add flour, mix well to create a roux.
Add butter/flour mixture to milk. Wisk if necessary and bring up to a boil until it is as thick as you desire.
Add dry chicken broth and pepper.
Add potatoes to the soup.
Serve in bowls topped with shreadded cheese. Put under broiler until cheese is melted. Top with a layer of bacon and sour cream.
I find that the cheese and sour cream is unnecessary since it is a very rich soup already. I chop and fry up a pound of bacon very crisp and then add it to the soup at the end. I just find it is easier that way.
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kevinedwards 1 year agoThis is the Best Potato soup that I've ever had... Ten stars all across the board..
michelleverdoorn 1 year ago[I posted this recipe]