Baked Potato Soup
Ingredients
| 2 large baking potatoes, peeled and cut into 1/2 inch cubes | ||
| 1 cup milk | ||
| 1/2 cup flour | ||
| 5 strips of thick sliced bacon | ||
| 4 scallions, white and green parts, chopped | ||
| 1/2 cup sour cream | ||
| 1/2 cup sharp cheddar cheese | ||
| kosher salt and fresh cracked blac |
- Fry the bacon until crispy, crumble and set aside.
- Add the potatoes to cold water and bring to a boil. Cook for 20 minutes the remove the potatoes and set aside.
- Add the milk to a large sauce pan and bring to a boil, reduce heat and add the flour.
- Whisk the flour into the milk to form a creamy roux, about 3 minutes.
- Add the potatoes and cook for another 5-10 minutes.
- If soup becomes too thick add a little more milk.
- Season soup with salt and pepper to taste.
- Divide soup among 4 bowls.
- Garnish with cheddar cheese, bacon and scallions.
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