|Irresistible Potato Soup|
A perk of having friends with the same interests as you, is that you can share things like recipes. My friend Misty gave me this recipe and we have made it several times on these cold, Indiana winter days.
1/3 lb bacon, chopped (not cooked)
6 medium potatoes, diced to the size you like them (Bill like his potato soup a little chunky, so I don't dice mine as fine)
4 cups of chicken broth
2 cups of milk
1/4 cup of all-purpose flour
1/4 cup of butter
1 medium sized onion, diced
1 clove of garlic, diced (optional)
1 cup of sour cream
1/4 teaspoon of white pepper (regular pepper works too)
potato flakes (if needed for added thickening)
salt (to taste)
freshly chopped parsley
sliced green onions
grated cheddar cheese
crumbled bacon pieces
Add bacon to a large soup pot and cook until it has rendered it's fat. Remove and set aside. Then add onions and garlic to bacon fat. Cook until onions begin to be translucent and then add butter. Let the butter melt and then whisk in flour. Cook for 3 minutes. Add chicken broth and bring to a boil while scrapping the bottom of the pan. Add milk, potatoes and white pepper. Bring back to a boil and make sure to stir constantly to avoid lumps.
Cook over medium heat until potatoes are very tender, stirring from the bottom every few minutes (this can be a slow process, but the outcome is worth it). After potatoes are done, if your soup is too thick, add more broth or milk to it. If it is too thin, add some potato flakes a few teaspoons at a time, until you get to the desired consistency that you like. Wait about 2 minutes in between adding potatoes flakes to see what the consistency will be like before you add more flakes. Don't forget to add salt if it tastes a little bland!
When soup is done, remove from hear and stir in sour cream. Serve soup with your favorite topping(s).