In the winter, there are only a few classic recipes that can just warm your soul when you come home from te snow and ice. Well, this past winter we got tired of Chili and Vegetable Soup, so I threw this together from a combination of other potato soup recipes that I never really liked. This was a HUGE hit, and hubby rated it a 9 out of 10! It also freezes great to be reheated later, and since this makes a HUGE batch, you can freeze it in smaller batches to just pop in a pan and reheat single servings!
Here's what you need:
8 potatoes, washed, peeled and cubed
1/2 cup butter
1/2 cup all-purpose flour
8 cups milk
1 large onion, finely chopped.
1 (8 ounce) container sour cream
1 lb bag of shredded Cheddar cheese
Salt and Pepper to taste
About 6 strips of bacon, fried to crispy and then crumbled.
To cook your potatoes you can either A) place them in a glass dish and microwave on high for about 10 minutes. OR you can boil them. Either way, you want them to be cooked until you can poke them with a toothpick and they will slide off. You do NOT want them to be mush, then you will have MASHED potato soup!
In a large stock pot, while the potatoes are cooking, melt the butter over medium high heat.
Stir in the flour until the mixture is smooth, then gradually stir in the milk SLOWLY.
Bring this mixture to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes.
The mixture should be slightly thicker than when you started.
Slowly add in the potatoes and onion, and cook for 10 more minutes.
Last, stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper.
When ready to serve, top with a dallop of sour cream, sprinkle with cheddar cheese and crumbled bacon.
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