I'm kind of a sucker for potato soups. I don't know what it is about them, but there's hardly been one I didn't like. This recipe was no exception. Originally found on MyRecipes.com, I, of course, made some very minor alterations.
- 4 (6-ounce) red potatoes
- 2 tsp olive oil
- ½ cup chopped celery
- ¼ cup dried, minced onions
- 1 heaping tsp Organic Better Than Bouillon™ chicken base
- 1¼ cups water
- 3 T all-purpose flour
- 2 cups skim milk, divided
- ¼ cup sour cream
- ¾ tsp salt
- ¼ tsp pepper
- 4 bacon slices
- ⅓ cup shredded monterey jack cheese
1. Wash potatoes. Pierce with a fork and microwave on HIGH for 12 minutes or until fork tender. Cut in half; cool slightly.
2. Meanwhile, heat oil in a saucepan over medium-high heat. Add celery and onion; sauté 2-3 minutes. Add chicken base and water. Stir until base dissolves.
3. Combine flour and ½ cup milk; add to pan with remaining 1½ cups milk. Bring to a boil, stirring frequently. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
4. Arrange bacon on a paper-towel lined microwave safe plate. Cover with a paper towel and microwave on HIGH for 4 minutes. Crumble bacon.
5. Scoop insides of potatoes into pan; discard skins. Coarsely mash potatoes into soup. Top with cheese and bacon.
NOTE: My husband really likes salt, so I tend to make everything a little on the salty side. This could easily have the salt reduced to ½ tsp (per the original recipe), if you might like a little less salt. I thought it was perfect, but Jeff still added a bunch of salt to his bowl!