6 slices bacon, cut into 1 inch pieces or bacon bits
3 pounds russet potatoes (about 5 large)
3 1/2 tsp salt
1 cup sour creame
1/4 pound butter (1 stick)
2 2/3 cup milk
1/2 tsp black pepper
4 scallions, thinly sliced
3/4 cup shredded sharp cheddar cheese
Instructions
Cook bacon until crisp, drain and set aside. Peel, rinse and cut potatoes into thirds. Place them in large pot with water to cover, add 2 tsp salt and bring to boil. Reduce heat and simmer until potatoes are very soft, about 45 minutes.
Drain potatoes, discarding water, and return to pot. Mash with potato masher until smooth. Add sour cream and butter and stir until melted. Add milk, pepper and remaining salt. Bring soup back to a simmer.
Divide among bowls and garnish with bacon, scallions and cheese.
Originally Submitted
4/24/2009
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