We have Favorite Family Recipes to thank once again for a great recipe! We’ve been looking for a good potato soup that has a lot of flavor, and this one brings it all to the table. Again, our family of two adults and a baby cut this recipe in half and we have leftovers.
- 4 to 6 potatoes (baked, peeled, and cubed)
- 1/2 c. (1 stick) butter
- 1/2 c. flour
- 2 tsp chicken bullion
- salt and pepper to taste
- 1 tsp minced garlic
- 6 c. milk
- 16 oz. sour cream
- 10 bacon strips, baked and crumbled
- 1 can corn, drained
- shredded cheddar cheese (to top the soup)
- Begin by getting your potatoes and bacon made. I baked the potatoes at about 3 pm and started the bacon right after the potatoes came out of the oven. Here’s what I did:
I used four medium-sized potatoes for this soup (which acutally ended up being too much). To bake the potatoes first clean them, then poke holes in each for ventilation, and put them directly on the oven rack. They baked for one hour at 350 degrees. I let them cool then peeled them. I like some peel on my potatoes in potato soup so I left some of the peel on each one.