potato soup

By barbell

Ingredients

• 6 slices of bacon- cut into 1 inch pieces
• 3 lbs russet potatoes
• 31/2 tsps salt
• 1 cup sour cream
• 1/4 lb butter
• 22/3 cups whole milk
• 1/2 balck pepper
• 4 scallions thinly sliced
• 3/4 cup shredded sharp cheddar cheese

Preparation

Step 1

cook bacon pieces over medium heat in a medium, skillet until crisp. transfer bacon to paper toweling to drain and set aside. prrl, rinse and cut potatoes ito thirds. place them in a large pot with water to cover, add 2 tsp salt., bring to a boil . reduce heat to simmer and cook until potaotes are very soft about 45 minutes.. drain, discarding water and return them to pot. mash with potato masher until smooth. add sour cream, butter and stir until melted. add milk, pepper and reamining salt and bring soup back to a simmer. divide among 8 bowls and serve soup hot, garnished with scallions, cheese and bacon.