Potato Soup
By Marge Perry & David Bonom- Cuisine: American
- Course: Soup
INGREDIENTS
- 2% milk
- All Purpose Flour
- chopped chives
- ground black pepper
- mashed potatoes
- Sea salt
- shredded cheddar cheese
- sour cream
- uncured nitrate free bacon
- unsalted butter
DIRECTIONS
- Heat a 5-quart saucepan over medium and cook bacon until crisp, remove slotted spoon and transfer to a plate covered with paper towel
- Return the saucepan to the stove. Add the butter and stir until melted. Stir in the flour and cook, stirring constantly, 1 minute. Slowly whisk in the milk and cook until slightly thickened, about 6-7 minutes. Stir in the potatoes and cheese and cook until hot and smooth, about 1-2 minutes. Remove from the heat and stir in the sour cream, salt and pepper.
- Divide the soup among 4 bowls and top each with bacon and chives.