Thought I’d share my most favorite Potato Cheese soup recipe! (I found this on the Cooks.com website)
-6 to 8 large baking potatoes
-2 cups milk
-4 cups chicken broth
-2/3 cup flour
-2/3 cup butter
-8 to 12 strips of bacon, cooked
-1 cup sour cream
-8 oz. shredded cheddar cheese
-salt and pepper to taste
I add broccoli to mine as well. This time I didn’t have much broccoli… it definitely needed more! I would recommend steaming the broccoli a bit before adding it, so it is tender in the soup (unless you like it crunchy).
In a large soup pot, combine butter and flour to make a roux. Cook for 1 minute, then slowly whisk in the liquids.
Add salt and pepper, potatoes, cooked bacon, cheese and broccoli (if desired). At the last minute, stir in the sour cream. Season to taste with salt and pepper before serving.
Soup will be thick. Add milk to reheat.