Prep 20 mins
Cook 30 mins
This is the richest, most flavorful potato soup that I have ever tasted. I got the recipe off of a Copy Cat recipe site - it is similar to the potato soup that is served at Black Angus. I make it on Christmas Eve and my husband and I just devour it! I must warn you that it is very filling - not a light meal, by any means. But, oh so good -a wonderful comfort food! The prep and cooking time does not include cooking the potatoes.
- 4 potatoes
- 2⁄3 cup butter
- 2⁄3 cup flour
- 6 cups low-fat milk
- 3⁄4 teaspoon salt
- 1 teaspoon black pepper
- 5 scallions, thinly chopped
- 8 -12 slices bacon, cooked and crumbled
- 1 1⁄2-2 cups shredded cheddar cheese
- 8 ounces light sour cream
- Cook potatoes in oven or microwave.
- Allow to cool.
- Cut lengthwise and carefully remove potato pulp from skins. Set aside.
- Over low heat, melt butter in large saucepan.
- Add flour, stirring until smooth.
- Continue to cook and stir non-stop for about one minute.
- Turn heat to medium, add milk, and continue stirring non-stop until mixture is thickened and slightly bubbly.
- Add potato pulp, 2 Tbs scallions, 1 cup cheese, half of the crumbled bacon, and salt and pepper.
- Stir until heated through.
- Add sour cream, stirring it into soup.
- Add more milk, as needed, until desired consistency.
- Cook until throughly heated through.
- Top with remaining cheese, scallions, and crumbled bacon.