This recipe for potato soup comes from one of the many great cooks at The Liquid Fence Company. It serves a lot of people, and is great reheated!
Potato Soup: serves 10-12
4 Tbsp Olive Oil, divided
1 Cup Onions – Chopped
2 Tbsp Minced Garlic
6-8 Small to Medium Potatoes
2/3 Cup All-Purpose Flour
4 Cups of 1% Milk
2 Cups Reduced Fat Chicken Stock
1/2 Cup Fat Free Half & Half or Heavy Whipping Cream (optional)
1 Cup Shredded Extra-Sharp Cheddar Cheese
2 tsp Salt
1 tsp Black Pepper
8 oz. Reduced Fat Sour Cream
7 slices of Bacon
Cube bacon and fry in pan until crispy. Once bacon is crispy, remove from grease and drain on paper towel. Peel, cube and boil potatoes. I check their doneness by poking them with a fork. When the potato is easily stabbed and falls off the fork, they’re done. Coarsely mash the cooked potatoes and set aside.
In a large pot or Dutch oven, add 2 Tbsp olive oil, onions and garlic sauté on medium heat until soft. Place flour and 2 Tbsp. of olive oil into vegetables. Incorporate the flour into the vegetables and oil until the flour sticks to the vegetables. Gradually add in milk, whisking continuously until the flour and the milk are blended. Continue whisking, and add chicken stock and half & half. Cook over medium heat until thick and bubbly. Add mashed potatoes, cheese, salt and pepper, stir until cheese is melts. Remove from heat. Stir in sour cream. Cook over low heat for 10 minutes or until thoroughly heated (Do not boil).
Serve with extra cheese, sour cream and bacon. This soup is almost better the second day. So make it the day before you plan on having a busy day gardening to enjoy a relaxing dinner or lunch.
