Email to Sardis Lake Baptist Church      

Loaded Potato Soup

Source of Recipe


Betty A Young



List of Ingredients



• 8 Idaho potatoes (peeled and cubed, about 1")
  
• 1/2 cup butter
  
• 1/2 cup all purpose flour
  
• 8 cups milk (2% or whole)
  
• 1/4 cup chopped onion (chopped small)
  
• 8 oz sour cream
  
• 1/2 cup shredded cheddar cheese
  
• salt and pepper to tast
  
• 10 slices crispy bacon (chopped)
  






Instructions



1. Cook covered cut potatoes in microwave until tender.
   
   
   
2. While potatoes are cooking, melt the butter in a large pot over medium high heat.
   
   
   
3. Whisk in flour a little at a time until smooth, then gradually stir in milk.
   
   
   
4. Bring to a boil, then reduce heat to medium and simmer for 5 to 10 minutes or until slightly thickend.
   
   
   
5. Be careful to not over whisk because it will not thicken but do not let it sit because the milk will burn quickly!
   
   
   
6. Stir in potatoes, onion and bacon and cook 5 more minutes.
   
   
   
7. Stir in sour cream and cheddar cheese until melted and well blended.
   
   
   
8. Season with salt and pepper.