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Tuesday, February 5, 2013

Potato, Bacon and Cheddar Soup!


I have made this soup before, except this time I am using less milk, and keeping the skins on the potato which means more vitamins! And I added a bit of cheddar for a nice texture.

What You Need:
4 pieces bacon.
5 large red skin potatoes, skins on.
about 3 cups of milk.
3 tablespoons butter.
1 tablespoon flour.
​1/2 cup cheddar or cheese of choice that melts well.

Wash and scrub potatoes, cut out any eyes or imperfections. Bring water to a boil. Cut potatoes into quarters and add to boiling water. Once cooked until tender, but not falling apart, drain in colander and set aside. 
I started by making a very very light roux with flour and butter. Keep the heat on low, allow the butter to melt and add in the flour. Whisk  together well. Add potatoes, and add in milk. Shred or cut some cheddar cheese on top and mix well. Keep heat on low, a light light simmer is key.  Cook for about 3 hours or until the potatoes are of your liking. 

This is right after everything was added

A few hours later...

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