Ingredients
Load Baked Potato Soup:
6 slice bacon fried crisp & crumbled
5 large russet potatoes
3 1/2 tsp salt
1 cup sour cream
1 stick butter
2 2/3 cups whole milk
1/2 tsp black pepper
4 green onions, chopped
3/4 cups shredded sharp Cheddar cheese
Directions
Cook the bacon over medium heat in a medium skillet until crisp. Transfer bacon to paper toweling to drain and set aside. Peel, rinse, and cut the potatoes into thirds. Place them in a large pot with water to cover, add 2 teaspoons salt, and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very soft. Drain the potatoes, discarding the water, and return them to the pot. Mash them with a potato masher until smooth. Add the sour cream and butter and stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. Ladle into bowls and serve the soup hot, garnished with green onions, cheese, and bacon.
Serves 8.
ts
Load Baked Potato Soup:
6 slice bacon fried crisp & crumbled
5 large russet potatoes
3 1/2 tsp salt
1 cup sour cream
1 stick butter
2 2/3 cups whole milk
1/2 tsp black pepper
4 green onions, chopped
3/4 cups shredded sharp Cheddar cheese
Directions
Cook the bacon over medium heat in a medium skillet until crisp. Transfer bacon to paper toweling to drain and set aside. Peel, rinse, and cut the potatoes into thirds. Place them in a large pot with water to cover, add 2 teaspoons salt, and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very soft. Drain the potatoes, discarding the water, and return them to the pot. Mash them with a potato masher until smooth. Add the sour cream and butter and stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. Ladle into bowls and serve the soup hot, garnished with green onions, cheese, and bacon.
Serves 8.
ts
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