Thursday, January 7, 2010

Potato Soup

2/3 cup butter
2/3 cup all-purpose flour
7 cup milk (not fat free)
4 large baking potatoes (peeled, diced, boil about 10 mins)
4 green onions, sliced
1 stalk diced celery
12 bacon stips, cooked and crumbled
1-1/4 cups shredded cheddar cheese
1 cup (8oz) sour cream
3/4 tsp salt
1-1/2 tsp pepper
1-1/2 tsp garlic salt
1 tsp garlic powder
dash of red pepper flakes (optional)
(Season to taste)

In a large pot, medium heat, melt the butter. Gradually stir in the flour, stir constantly, cook for a minute just to cook the flour. Gradually add milk, stir constantly until thickened. (I set mine out till comes to almost room temp, if it's cold straight out of the fridge it doesn't mix into the flour very well.)
Add potatoes, onions, and celery. Slowly raise heat to med-high. Bring to a boil, stirring constantly. Reduce heat and simmer for about 10 minutes. Add remaining ingredients; stir until cheese is melted.

Servings: 8

By: Melissa Frederick

No comments:

Post a Comment