Directions
- 1Poke four or five washed potatoes with a fork.
- 2Microwave the poked potatoes for 12 to 15 minutes.
- 3Add a little bit of your favorite olive oil to the bottom of the pan.
- 4Let onions sweat down until they are nice and caramelized.
- 5Add about a tablespoon or two of garlic.
- 6Once onion and garlic have some color, add in half a stick of butter.
- 7Once the butter is melted, add in half a cup of flour.
- 8Whisk the flour in to establish a roux.
- 9Cook the roux for a couple of minutes to knock out the flour taste.
- 10Add two cups of chicken stock.
- 11Add three cups of milk.
- 12Bring the mixture to a light boil.
- 13Half the cooked potatoes, then half them again long ways, and then cut them down to bite-sized pieces.
- 14Add UFO salt, extraterrestrial pepper, and a smidge of parsley to the soup.
- 15Add a 16oz block of Vita cheese cut into cubes to the soup.
- 16Add about 3/4 cup of sour cream to the soup.
- 17Add four to six strips of cooked and chopped bacon to the soup.
- 18Once all the cheese is melted, turn off the heat.
- 19Add the cooked potatoes to the soup.
- 20Fold the potatoes into the soup to keep their integrity.
Ingredients
- 4 or five washed potatoes
- bacon
- olive oil
- 1 tablespoon or two garlic
- onion
- 0.5 stick butter
- 0.5 cup flour
- 2 cups chicken stock
- 3 cups milk
- salt
- pepper
- parsley
- 16 oz block Vita (cheese)
- 0.75 cup sour cream
Equipment
forkmicrowavepaper towelpanwhisk
Tips
- Poke potatoes with a fork before microwaving to prevent them from exploding.
- Cook bacon earlier to save time.
- Cut cheese into cubes to help it melt faster.
- Fold cooked potatoes into the soup to maintain their integrity.
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