Cheesy Potato Chowder
4 large baking potatoes
2/3 Cup butter
2/3 Cup flour
¾ teaspoon salt
¼ teaspoon white pepper
6 Cups Milk
1 ½ Cups Sour Cream
12 bacon strips cooked and crumbled
2 Cups cheddar Cheese
2 Cups Broccoli steamed
- Bake potatoes at 350° for 70-75 minutes or until tender. Cool. Peel and cube potatoes.
- In a large pan melt butter and wisk in flour, add salt and pepper and mix until smooth.
- Slowly stir in milk and bring to a boil. Cook until thickened.
- Add sour cream, cheese, bacon and broccoli. Mix.
Note: steamed carrotts are also good in the soup. You can also go with out the veggies, but I love them in the soup.