Kay's Potato Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1 cup sour cream
- 2 tsp salt
- 8 cups milk
- 1/2 cup all purpose flour
- 1/4 cup green onions thinly sliced
- 2/3 cup butter
- 6 large idaho potatoes
- 1/2 pound bacon cooked & crumbled
- 1 cup shredded cheese i like velveeta or american or both
- 1 cup shredded cheese cheddar
- 1/2 cup celery thinly sliced
- 2 boxes chicken stock
- 1 large yellow onion finely chopped
- 1 pkg swanson flavor boost chicken
- Carbohydrate 42.7653618555953 g
- Cholesterol 68.5420563017959 mg
- Fat 28.8635190096925 g
- Fiber 4.68859926698743 g
- Protein 12.699797081734 g
- Saturated Fat 14.9434296975871 g
- Serving Size 1 1 Serving (373g)
- Sodium 695.3037332415 mg
- Sugar 38.0767625886079 g
- Trans Fat 2.57550439036151 g
- Calories 477 calories
You can bake or boil the potatoes. (Bake) Potatoes at 350 degrees for 65-75 minutes or until tender; cool completely. Peel and cube into 1" pieces. (Boil) Peel and cube the potatoes. Boil them, the yellow onions and celery in a large stockpot with the chicken stock until tender. If you don't have enough stock to cover the potatoes, add more stock. I use a 12 qt Non-Stick stockpot. In a large skillet, melt butter; stir in flour, salt and pepper (if desired) until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes until thickened. Pour into potatoes. If you want thicker soup, mash a few potatoes against the side of the pot and stir. Remove from heat; whisk in sour cream. Place back on stove, add Velveeta or American Cheese and Flavor Boost. Heat to serving temperature over medium heat, stirring occasionally. Ladle into bowl and garnish with bacon, cheese and green onions. Delish!!
