October 12, 2010

Loaded Potato Soup




Makes 6 Servings.

8 - Red potatoes
2 tsp - Extra virgin olive oil
1/2 cup - Onion (walla walla), chopped
2/3 cup - All-purpose flour
6 cups - 1% milk
1 cup - Sour cream
1 tsp - Salt
1 tsp - Freshly ground black pepper
6 bacon slices, cooked and crumbled
1 1/2  cup - Sharp cheese, shredded
2 Tbsp - Butter or margarine
Dash of parsley


Preheat oven to 400 degrees.

1. Peel the potatoes leaving some skin.  Pierce potatoes with a fork then bake for 1 hour or until tender. Cool then coarsely mash.

2. While potatoes cook, heat olive oil in a saucepan over medium-high heat. Add onion; saute 3 minutes. Set aside.

3. In a pan over medium heat add your flour and gradually add your milk; stirring until blended. Bring to a boil; stir often. Cook until it becomes thick and bubbly then add the mashed potatoes, onions, salt, pepper, parsley, and 1 cup cheese; stir until cheese melts then remove from heat.

3. Stir in sour cream and butter and cook over low heat for 10 minutes.  Garnish with remaining cheese and bacon.

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