Sunday, November 4, 2012

Loaded Baked Potato Soup

Talk about yum! At first I was unsure about putting corn in a loaded baked potato soup because who puts corn on an actual baked potato? The corn was just the right amount of sweet to offset all the salty bacon. Go on, celebrate the extra hour of sleep you get this weekend from daylight savings by making this soup!

Thanks for the great recipe Favorite Family Recipes

Loaded Baked Potato Soup



Ingredients:

4-6 potatoes (bake in the oven if you have time or in the microwave if you don't), peel and cut into bite-sized cubes
1/2 cup butter
1/2 cup flour
2 bullion cubes
salt and pepper to taste
1 clove garlic, minced
6 cup milk
16 oz sour cream
10 bacon strips, cooked and crumbled
1 bag of frozen corn
shredded cheese for topping

Directions

In a large pot, melt butter on low heat.  Stir in flour and seasonings.  Gradually add milk and turn up heat to medium.  Add garlic.  Bring to a boil and stir frequently until thick.  Remove from heat.  Whisk in sour cream.  Add potatoes, corn and bacon. 
Serve with shredded cheese on top. 

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