I was given this recipe by a friend from another site, and I’ve tweeked it a bit to make it my own.  I’m not a big fan of plain potato soup, but I love this one!

 

2/3 cup butter (10 2/3 Tbs butter)
2/3 cup flour
7 cups milk (measure milk out prior to starting potatoes and allow to slowly become lukewarm)
3/4 tsp salt
1/2 tsp pepper
4 lb potatoes baked, diced and peeled
1 Tbs dill weed
12 slices of bacon- crumbled
4 green onions chopped
1 1/2 cup shredded cheddar cheese
8 ozs sour cream

Peel & dice potatoes.  (Michael helped me with the potatoes.)

The size you want the potatoes depends on your preference, but I make them bite size.    Cook potatoes just until fork tender (you pierce with a fork and they slide right back off), drain, and set aside.

Melt butter in large pan; add dill weed and let saute briefly (about 1 minute).  Add flour to make a roux. 

I did not have any green onions this time so I used a small onion and sauted it in the butter for about 5 minutes before adding the flour. 

Very gradually, add the milk, stirring between additions and allow to thicken between each addition.

 

Once all milk is added, add back in potatoes, salt & pepper to taste.  If soup is not thickened, bring to a boil and simmer 10 minutes.  If it is already thickened, simmer for about 10 minutes.  

Add in remaining ingredients, stirring well to combine, and heat through.

Enjoy!

 

 

This soup is very quick and easy to make.  It makes a lot, so be prepared for at least 2 meals or to feed several people at once. 

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