Potato Soup
Recipe: #10143
July 18, 2013
Categories: Potatoes, Brunch, Game/Sports Day, Sunday Dinner, No Eggs, more
"Even if it's hot weather I still love my soup, I make this with leftover baked or roasted potatoes it easy and yummy!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (569 g)
- Calories 786.1
- Total Fat - 55.7 g
- Saturated Fat - 33 g
- Cholesterol - 164.6 mg
- Sodium - 1575.9 mg
- Total Carbohydrate - 49.7 g
- Dietary Fiber - 2.9 g
- Sugars - 9.7 g
- Protein - 24.5 g
- Calcium - 228 mg
- Iron - 3.8 mg
- Vitamin C - 27.3 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Cook the bacon in a skillet until crisp. In the bacon fat add in chopped onion and garlic, cook until softened.
Step 2
In a large sauce pan melt butter and add the flour to make a rue. Then gradually add in the milk and chicken broth to make a nice creamy base for your soup. Stir in salt and pepper to taste and continue to cook on a medium heat while stirring
Step 3
Once you have it the thickness you want stir in the cheese, add the onion/garlic mixture and potatoes, then last stir in the sour cream to top it off.
Step 4
Serve
Tips
No special items needed.
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