Recipe by evelyn/athens
A hearty soup that tastes simply fabulous.
Top Review by Cakebaker21
I realize that anything less than a five-star review for such an obviously adored recipe won't win me any fans, but I do have a few comments about this soup recipe. First off, how could anyone make this in a medium saucepan? Eight cups of milk, a stick of butter, a cup of sour cream, four large potatoes, fourteen strips of bacon? What's the definition of "medium" here? I used my biggest pan of all, the dutch oven, and it still threatened to slosh over the top with all that whisking. Then, the issue of seasoning... this soup needs a TON of salt, in my book. I added regular, garlic, onion, and seasoned salt -- without it, it tasted a bit like wallpaper paste, even with all that bacon, onion and cheese... kind of peculiar. Since it requires so much seasoning (salt, mainly), the seasonings should really be listed in the ingredients and directions, in my opinion. With no direction given, I went ahead and roughly chopped my baked potatoes before adding to the milk mixture, but the soup was then hugely lumpy. I used a potato masher to squash it down, which allowed for a much better consistency and texture. I also wonder about those potato peels... wish I had chopped mine up a lot smaller, as I'm making the soup for some neighbors with little kids, and I wonder if the kids will be grossed out by the big pieces of potato peel. All in all, I think this recipe is kind of heavy on the work, light on the finished product, but I realize I'm in a definite minority here -- sorry, just have to be honest! P.S. Since posting this review, I feel I must add that the flavor of this soup was outstanding, especially the next day. With adjustments for pan size and seasonings, I can see how it earned all those five-star reviews. Thanks!
- 4 large baking potatoes
- 2⁄3 cup butter
- 2⁄3 cup flour
- 8 cups milk (you will probably need more to thin)
- 1 garlic clove, minced
- 1 cup sour cream
- 6 green onions, chopped
- 14 slices bacon, cooked till crisp and crumbled
- 2 cups sharp cheddar cheese, grated
Directions See How It's Made
- Heat oven to 350F and bake the potatoes until fork tender, about 1 hour to 1 hour 15 minutes. (You can bake the potatoes beforehand).
- Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Cook the roux (flour in butter) until a very pale golden. Gradually add milk to the roux, garlic and season to taste, whisking constantly.
- Cut potatoes in half, scoop out the interior and set aside. Chop up half the potato peels and discard the remainder.
- When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is melted in .
- Note: You can set aside a bit of the bacon, green onions and cheese to sprinkle on top for a nice appearance.