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

Directions:
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.

2 comments:

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

    ReplyDelete
  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.

    ReplyDelete

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