Tuesday, May 25, 2010
6 slices- bacon (cut into 1 inch pieces)
3 pounds (about 5 large)- russet potatoes
3 1\2 teaspoons- salt
1 cup - sour cream
1\4 pound (1 stick) - butter
2 2\3 cups - whole milk
1\2 teaspoon- black pepper
4 - scallions
3\4 cups - shredded sharp cheddar cheese
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 potatoes into thirds.
Place them in a large pot with water to cover.
Add 2 teaspoons salt and bring to boil for about 45 minutes.
Drain potatoes, discarding water and return them to the pot.
Mash them them with a potato masher until smooth.
Add the sour cream and butter stir until melted.
Add the milk, Pepper, and remaining salt and bring the soup back to a simmer.
Divide among 8 bowls and serve soup hot garnished with scallions cheese and bacon.
I can't remember where I got this recipe from but I did modify it a bit.
I didn't have bacon on hand so I used real bacon bits and added it to the pot after the milk. I added a bit of sweet onion because I did not have scallions. I also used red skin potatoes instead of russet. I used 2% milk instead of whole and I prefer my potatoes in chunks in my soup instead of mashed. Also I already had shredded Mexican cheese on hand so I used that in the end. Results delicious :) Next time I will use cut up bacon strips.
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