Prick potatoes all over with a fork; microwave on high until cooked through, turning once, 12 to 15 minutes. Let cool slightly. Scoop out flesh, discarding skins. Mash with a fork. In a skillet, cook bacon until crisp. Let cool, crumble.
Melt butter in a pot over medium heat. Whisk in flour until smooth and light golden, about 2 minutes. Whisk in milk and cook whisking, until thickened, 5 to 6 minutes.
Stir in cheese, potatoes and 1/2 tsp each salt and pepper. Cook, stirring, until cheese melts and soup is heated through. Whisk in sour cream. Add additional salt and pepper if desired. Divide among 6 bowls and sprinkle with bacon and chives.
Originally Submitted
2/25/2013
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