Categories: To Try

Ingredients

• 4 baking potatoes (about 2lbs)
• 4 slices bacon
• 4 tbsp unsalted butter
• 1/3 c flour
• 4 c milk
• 4 oz shredded monterey jack
• 1/2 c sour cream
• 2 tbsp chopped chives

Directions

1. Prick potatoes all over w/ a fork; microwave on high until cooked through, turning once, 12 – 15 minutes. Let cool slightly. Scoop out flesh, discarding skins. Mash with a fork.

2. In a skillet, cook bacon until crisp, turning once, about 10 minutes. Let cool, crumble.

3. Melt butter in pot over medium heat. Whisk in flour until smooth & light golden, about 2 minutes. Whisk in milk and cook, whisking, until thickened, 5-6 minutes

4. Stir in cheese, potatoes and 1/2 tsp each salt & pepper. Cook, stirring, until cheese melts & soup is heated through.

5. Whisk in sour cream.

6. Divide among 6 bowls and sprinkle with bacon & chives

Email to a friend | Print this recipe | Back