Mashed Potato Soup
Wow! It has been a very long time since I posted to my BLOG. Let's just say that some major life changes have preoccupied my mind and I haven't really cooked much in the last few months. I'm determined to get back to trying out new recipes and learning more techniques, etc., so I'll start with this recipe for "Mashed Potato Soup."
I made this in January and since it made so much, I took the extra servings to school to share with my single friends. I figured they would appreciate something homemade and luckily they LOVED it!! They highly suggested that I put this recipe in this year's issue, "Another Year in My Kitchen - 2011."
In my first annual cookbook, "A Year in My Kitchen - 2009," I included a potato soup recipe, but this recipe is different - and a lot more fattening. It is rich and thick and wonderful. Let me know if you try it and what you thought of it!
ENJOY!!!
Mashed Potato Soup
- 4 baking potatoes - about 2 lbs.
- 4 - 6 slices of bacon - cooked and crumbled
- 4 tbsp. butter - don't substitute with margarine - you'll miss out on the rich buttery flavor in the soup
- 4 oz. Monterey-Jack cheese - shredded
- 2 tbsp. chives - dried
- 4 cups milk
- 1/3 cup flour
- 4 oz. sour cream
- salt and pepper
- garlic salt - if desired
Poke holes in all of the potatoes after you wash them and microwave them on high until they are cooked through, turning once. They should cook for 12 - 15 minutes total. Let them cool slightly and then scoop out the flesh, discarding the skins. Mash the potatoes with a fork.
In a large skillet, cook bacon until crisp. Place cooked bacon on a plate lined with paper towels to cool. Once the bacon slices are cool, crumble the bacon and set aside.
Melt the butter in a large saucepan over medium heat. Add the flour and whisk until smooth and light golden brown for about 2 minutes. Slowly whisk in the milk and cook - whisking until thickened for approximately 5 to 6 minutes. Stir/Whisk in the cheese, potatoes, and 1/2 tsp. each of salt and pepper. Cook, stirring/whisking constantly until cheese is melted and is heated through. Whisk in the sour cream. Check for seasoning and add additional salt and pepper if needed. Add garlic salt if you think it needs a little more seasoning or spice. Sprinkle the crumbled bacon over the top before serving.
You can always add more bacon or cheese. I think I added a bit more than the recipe called for, but it is great with the amounts listed above.
