I am looking out the window at the beautiful Pine trees laden with snow—our first for this year in Delaware. This is, of course, the perfect weather for soup.
Last year when my daughter Becky came to visit in the winter she made a scrumptious soup called Baked Potato Soup. I have made potato soup many times, but never as good as hers.
Trying to think of something different for dinner I remembered that soup. I looked online and found a similar soup but it wasn’t quite the same. Then I found it in one of my favorite recipe files on a card under ‘soups’—just where it should be. Now copy this down and don’t loose it!
6 medium potatoes baked or boiled
8-10 slices fried crumbled bacon
5 cups milk
1 stick butter
3 sticks chopped celery with leaves
1 medium onion peeled and chopped
1 cup chicken broth
½ cup flour
1 cup sour cream
1½ cups grated cheddar cheese
salt and pepper to taste
1. Bake potatoes or boil in water, drain, peel, and cool. Then cut into cubes and set aside.
2. Fry bacon, drain on paper towel and crumble. Set aside.
3. Saute' chopped onion and celery in melted butter until tender.
4. Add flour to butter and veggies. Stir until light brown.
5. Add broth and milk and stir until thickened.
6. Add chopped potatoes and combine with sauce.
7. Add sour cream and season to taste with salt and pepper.
8. Add cheese and stir until the perfect thickness. Check seasoning.
9. Serve topped with more shredded cheddar, chopped green onions, bacon bits, and chopped parsley if desired.
Check this out! Hope you will like this as much as we do. Thanks Becky. You are a fabulous cook.