I served this recently. It went over VERY well with everyone, especially the kids! A thick, hearty soup, perfect for cold winter days.
2/3 C. Flour
2/3 C. Butter
7 C. Milk ( I prefer whole...yeah, I know about the fat, but as my Culinary instructor said, “Fat equals Flavor”!)
4 large baking potatoes (Idaho or Washington Russets preferred) baked, cooled, peled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips of bacon-cooked, drained, & crumbled
1 1/4 cup shredded medium cheddar cheese (My preference: Tillamook)
1 C (8 oz) sour cream (Do NOT use a sour cream substitute)
3/4 TB salt
1/2 tsp Pepper
In a large Dutch oven or stockpot over low heat, melt the butter, stir in the flour until smooth and bubbly. (Do not brown the butter/flour mixture or it’ll darken the soup). Gradually add milk, stirring constantly until the mixture has thickened (This’ll take a while, but have patience...it’s worth it.) Add the potatoes and onions. Continue to cook, stirring constantly, until the soup begins to bubble. Reduce heat and let simmer gently for 10 minutes. Add the remaining ingredients and stir until the cheese is melted. Serve immediately.
You can garnish with extra crumbled bacon, chives, or even a dollop of sour cream. This tastes like a liquid baked potato!
ping
“This tastes like a liquid baked potato!”
*Drooling* :)
Like my momma always said: "Forrest, God put calories and cholesterol into food to make it taste good."
It does. One of my instructors (not culinary) said, "Fats add satiety value to foods." Meaning that you feel full and satisfied when fats are ingested.
Nice recipe!
Throw some cooked hamburger in that recipe and you have Cheeseburg Chowder!
Looks almost exactly like the “Stuart Anderson/Black Angus Baked Potato Soup” recipe. ;-)
I’m getting ready to cook up a batch myself.