8 russet potatoes
1 (16 ounce) package bacon
1 C butter
1 1/2 C flour
4 C milk
4 C half and half
10 chicken bullion cubes (or 10 tsp. bullion granules)
salt and pepper
cheddar cheese, grated
I usually make this recipe with left over baked potatoes, but you can certainly make your own. Wash and scrub baking potatoes, and bake for one hour at 400 degrees. Be sure to let the potatoes cool before peeling them.
Peel and chop potatoes into pieces.
Line a large baking sheet with tin foil and lay your bacon onto it. Bake at 375 degrees for about 20 minutes, or until crisp.
Remove the bacon from the hot baking sheet to a plate lined with paper towels. Dab the excess grease from the bacon with another paper towel. Once the bacon has cooled, cut it into pieces.
Melt butter in large pot.
Add 1 1/2 cups of flour and quickly whisk flour and butter together until it forms a nice thick paste.
Add 4 cups of milk, and 4 cups of half and half.
and 10 bullion cubes or 10 teaspoons bullion granules. ( I use Better Than Bullion Chicken Base)
Whisk the soup ingredients together over medium high heat. Keep stirring until the soup comes to a boil and gets thick, about 5 minutes. If the soup is thicker than you like add a little bit of milk or chicken broth to thin it out.
Add the baked potato chunks and allow them to heat through.
Add a bit of salt and pepper to taste. Serve with the bacon crumbles and grated cheddar cheese.
**** I usually make 1/2 half of this recipe when I only have 4 potatoes left, and it comes out great! I hope you enjoy this tummy warming recipe.
Original recipe can be found HERE.