Thursday, November 5, 2009

The Best Potato Soup

This is my favorite new recipe. My mom found it on Country Living Magazine Online and I love it. I have made it twice in the last two weeks and it was easily enough to feed 7 people (for a whopping 12 dollars!). It also happens to be Sadie's new favorite dinner and she gobbles up an entire bowl whenever she can get her hands on it! I love this soup!

What You'll Need:

6 slice(s) bacon, cut into 1-inch pieces
3 pound(s) (about 5 large) russet potatoes
3 1/2 teaspoon(s) salt
1 cup(s) sour cream
1/4 pound(s) (1 stick) butter
2 2/3 cup(s) whole milk
1/2 teaspoon(s) black pepper
4 scallions, thinly sliced
3/4 cup(s) shredded sharp Cheddar cheese

Cook the bacon pieces over medium heat in a medium skillet until crisp. Transfer bacon to paper toweling to drain and set aside. Peel, rinse, and cut the potatoes into thirds. Place them in a large pot with water to cover, add 2 teaspoons salt, and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very soft -- about 45 minutes. Drain the potatoes, discarding the water, and return them to the pot. Mash them with a potato masher until smooth. Add the sour cream and butter and stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. Divide among 8 bowls and serve the soup hot, garnished with scallions, cheese, and bacon.


  1. This sounds delicious! I'm going to add it to my recipe box, thanks for sharing!

  2. You're welcome! I keep meaning to do more recipes but I keep getting distracted! I want to do weekly recipes like you do! It's such a great idea.


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