It’s that time of year….
Today is the perfect rainy day occasion that makes me crave Aunt Mandi’s potato soup! Something you should know about me is, I do not like potato soup…but Aunt Mandi makes it right!
First I bake (or microwave) 5 lg. potatoes & let them cool. Then I cut up a pkg of bacon into pieces & fry it. Then in a large pot over med heat melt 2/3 c. Butter, when butter is melted stir in 2/3 c. Flour until it is smooth & bubbly. Gradually add 7 c. Milk & stir constantly until sauce is thickened. Then add 1 Tbsp of L.B. Jameson’s chicken soup base boullion & mix in well. Then add Natures seasoning or whatever you want for seasoning. After your potatoes are cool enough peel them if you want & cut them into pieces and add to the pot also add your already fried bacon pieces. Cont to cook & stir until soup begins to bubble then reduce to simmer for about 15 min. Add 1 1/2 c shredded cheddar cheese & I always throw in some velveeta cheese too. Add 1 cup sour cream & stir in. I also throw on top some green onions.
When it is about done. Then if I peeled a few of the potatoes I will throw them in the hot bacon grease to fry them up crispy to throw on top of the soup when served. You can add more potatoes if needed. Enjoy!
Ingredients:
2/3 c butter, 2/3 c. Flour, 7 c. Milk, 5-6 lg baking potatoes, green onions, 1/2-1lb bacon, 11/2 c. Shredded cheddar cheese, velveeta cheese, 1 c. Sour cream, 1 Tbsp LB Jameson’s boullion, natures seasoning or salt/pepper.
Kendra Lewis 