Potato soup is one of my most requested recipes, and I think you’ll understand why as soon as you take that first spoonful. There’s something so comforting about a big bowl of creamy, hearty soup on a chilly day.
What makes this soup truly special is the combination of crispy bacon, sharp cheddar cheese, and fresh milk that come together in perfect harmony. The key is taking your time roasting those potatoes until they’re tender and golden — that’s where all the flavor comes from, dear.
I love serving this soup to my family on Sunday afternoons, with crusty bread and a simple salad on the side. My grandchildren always ask for seconds, and I’ve watched this recipe bring everyone together around the table time and again.
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Potato soup
Ingredients
- 0.25 cup Onions
- 0.5 cup Cheddar Cheese
- 0.5 cup Bacon
- 0.25 teaspoon Black Pepper
- 0.25 teaspoon Black Pepper
- 3 cup Milk
- 8 ounce Sour Cream
- 0.25 teaspoon Black Pepper
- 0.25 teaspoon Black Pepper
- 0.33333333333333 cup All-Purpose Flour
- 0.33333333333333 cup Butter
Instructions
- pre-heat oven to 450. cook potatoes for 70 minutes
- fry bacon – drain let cool.
- chopped up in to small pices
- when potatoes are done, scrape out inside with fork.
- in a large pot melt butter, add flour and whisk until it looks like pancake batter
- stir in milk slowly whisking constantly
- once to a boil amd thick add the peppers and salt.
- add the potatoes and mix well
- add the cheese, bacon and onion.
- mix well
- add the sour cream.
- mix well.
- put in a sealed container and store in the fridge for at least 12 hours
