I found this recipe on one of my favorite blogs called The Frugal Girl. She has amazing recipes and spectacular pictures to go with them. Unlike my pictures....HEY it was dark and I have a old kitchen! Anyways I thought I would throw my green mind into this recipe and show you how you can make it a little bit more healthy. Whether you make it her way or mine, its just an amazing soup. Loooooove it! Oh and become a reader of her blog. She is very inspiring.
Bacon fat is liquid gold and can be used in cooking other dishes. Keep it! I keep mine in a vintage glass dish. It sits on my counter under my cook book holder. I use this instead of oil to cook veggies when I make soup or when i'm making scrambled eggs. Mmmm. At this point take your potatoes out of the oven and let them cool while your finishing the soup.
Now you add your butter. I'm talking REAL butter not that fake almost plastic stuff. Once the butter is melted add your flour so it can crisp up a bit and add flavor. Let it cook for about a minute stirring every few seconds. Then slowly add your milk/water mixture and consistently stir. Once you have added all the milk/water mixture let it cook for a few minutes. It will start to thicken up. If its too thick add a tiny bit more milk. It should be a tiny bit runny because when you add the potato it will thicken up more.
4 large potatoes
2/3 cup of butter
2/3 cup of unbleached flour
6 cups of milk (or 3 cups of milk with 3 cups of water which is what I do)
3/4 tsp of salt
4 chopped onion (optional)
1 1/4 cup of cheese (optional)
1 cup of sour cream (optional)