Potato Soup

A hearty soup for a cold rainy day.

Photo by Lynnette M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 6

    slice(s) Bacon, cut into 1-inch pieces

  • 3

    pound(s) (about 5 large) Russet Potatoes

  • 3 1/2

    teaspoon(s) Salt

  • 1

    cup(s) Sour Cream

  • 1/4

    pound(s) (1 stick) Butter

  • 2 2/3

    cup(s) Whole Milk

  • 1/2

    teaspoon(s) Black Pepper

  • 4

    Scallions, thinly sliced

  • 3/4

    cup(s) Shredded Sharp Cheddar Cheese

Directions

Cook the bacon pieces over medium heat in a medium skillet until crisp. Transfer bacon to paper toweling to drain and set aside. Peel, rinse, and cut the potatoes into thirds. Place them in a large pot with water to cover, add 2 teaspoons salt, and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very soft -- about 45 minutes. Drain the potatoes, discarding the water, and return them to the pot. Mash them with a potato masher until smooth. Add the sour cream and butter and stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. Divide among 8 bowls and serve the soup hot, garnished with scallions, cheese, and bacon.

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