Loaded Potato Soup
Pile on the cheddar and devour this hearty soup.
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Ingredients
- 2 cups milk
- 1 cup chicken stock
- ¼ cup flour
- 2½ pounds russet potatoes peeled & chopped
- ¾ cup sour cream
- 1¼ teaspoons kosher salt
- ⅛ teaspoon pepper
- ⅔ cup Miceli's Cheddar Cheese shredded
- 1 tablespoon chives chopped
- 6 slices bacon chopped
Instructions
- Whisk together the milk, stock, and flour.
- Add the potatoes to a pot, cover them with water, and then bring them to a boil.
- Reduce the heat to medium, let them cook for about 11 minutes, and then drain them.
- Return them to the pot, mash them, and then add the milk mixture.
- Let them cook for about 4 minutes, and then add the sour cream, salt, pepper, cheddar, and chives.
- Add the bacon to a skillet over medium heat, let it cook for about 7 minutes, and then add it to the soup.
Notes
The potatoes can be roughly chopped, because they will get mashed later! You can save the toppings off to the side for a fresh sprinkle over every bowl.