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!
Ingredients:
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
Directions:
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.
