Time: 1 hour 15 minutes
Complexity: easily
Servings: 4

This recipe was inspired by baked potatoes in their skins topped with cheese, sour cream, green onions, and crispy bacon. The soup itself is made with baked potatoes, peeled and mashed in a milk sauce until a creamy, chunky soup forms. Top the soup with grated cheddar cheese to melt it in, and some fried bacon bits. Serve the soup in deep bowls with all the crumbly potato toppings.

Ingredients:

• 4 large potatoes for baking
• 12 thick slices applewood-smoked bacon
• 0.5 cups premium flour
• 6 cups of milk with 2% fat content, warmed
• 140 g sharp cheddar, grated
• 110 g sour cream
• 3 tbsp finely chopped fresh chives

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, flour, milk, sour cream, cheddar cheese, bacon

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Preparation:

Step 1
• Preheat oven to 175°C. Place the potatoes on a baking sheet and bake for 45 minutes. When done, the potatoes should be easily pierced with the tip of a small knife.
Step 2
• Slice the bacon into thin strips and fry in a large, heavy-bottomed saucepan over medium heat until crisp. Remove the bacon from the pan with a slotted spoon and set aside, reserving the rendered fat in the pan.
Step 3
• Add the flour to the fat and stir. Cook until the flour and fat are combined, about 1 minute. Pour in the milk and stir. Cook over medium heat, stirring frequently, until bubbly and thickened, about 15 minutes.
Step 4
• Scrape the potato flesh out of the skin and add it to the milk mixture. Mash the potatoes with the back of a wooden spoon, leaving some chunks.
Step 5
• Add the fried bacon (reserving some for serving), 1 cup of cheese, and season generously with salt and pepper. Stir until the cheese melts. Remove from heat.
Step 6
• Ladle the soup into bowls, drizzle with sour cream, and top with the remaining bacon bits, grated cheese, and chives.

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