Post by Sarah on Jan 23, 2014 23:56:14 GMT
(I usually eyeball the measurements in this one depending on how many I am cooking for or how much left overs I want. Use a potato the size of your fist per person for a side, a potato and a half for a main meal. For every 3-4 potatoes, use one large or two small onions.)
Bacon
Milk
Potatoes
Sour Cream or Heavy Cream
Cheddar Cheese
Flour
Butter
Onions
Chives, fresh or dry
Salt
Throw baking potatoes into oven at 350-400 degrees, or peel regular potatoes and roast at same temp.
Fry Bacon (as much or as little as you like) in the bottom of a large soup pot.
Dice onions small as the bacon and potatoes cook.
Once crispy, remove the bacon from the pot and set aside to cool. Remove excess bacon drippings to your comfort level, but leave at least enough to coat the bottom of the pot. More fat left will mean a more flavorful smoother soup, but it will be less healthy.
Fry diced onions in drippings until soft.
Add pat of butter and a handful of flour. Mix together well. Continue to add flour until the resulting mixture looks like a thick paste. Stir in either sour cream or heavy cream until the mixture becomes smooth once again.
Add milk until the pot fills up about half or 3/4 of the volume you intend to end with, mixing well
Add chives to taste: Use a smaller amount of fresh chives as they are more flavorful.
Let simmer slowly, mixing regularly and adding salt to taste.
When the potatoes are softened but not mushy (you can easily push a fork into them with only some resistance) Dice into rough 1/4 inch cubes and add to soup, simmering for a few minutes to allow them to soften more and absorb some of the liquid.
Add cheddar cheese to taste - I use roughly 1/4 to 1/2 cup depending on the size of the batch.
Crumble bacon and either mix in or sprinkle on the top of each serving!
Bacon
Milk
Potatoes
Sour Cream or Heavy Cream
Cheddar Cheese
Flour
Butter
Onions
Chives, fresh or dry
Salt
Throw baking potatoes into oven at 350-400 degrees, or peel regular potatoes and roast at same temp.
Fry Bacon (as much or as little as you like) in the bottom of a large soup pot.
Dice onions small as the bacon and potatoes cook.
Once crispy, remove the bacon from the pot and set aside to cool. Remove excess bacon drippings to your comfort level, but leave at least enough to coat the bottom of the pot. More fat left will mean a more flavorful smoother soup, but it will be less healthy.
Fry diced onions in drippings until soft.
Add pat of butter and a handful of flour. Mix together well. Continue to add flour until the resulting mixture looks like a thick paste. Stir in either sour cream or heavy cream until the mixture becomes smooth once again.
Add milk until the pot fills up about half or 3/4 of the volume you intend to end with, mixing well
Add chives to taste: Use a smaller amount of fresh chives as they are more flavorful.
Let simmer slowly, mixing regularly and adding salt to taste.
When the potatoes are softened but not mushy (you can easily push a fork into them with only some resistance) Dice into rough 1/4 inch cubes and add to soup, simmering for a few minutes to allow them to soften more and absorb some of the liquid.
Add cheddar cheese to taste - I use roughly 1/4 to 1/2 cup depending on the size of the batch.
Crumble bacon and either mix in or sprinkle on the top of each serving!
