Another cold one here on Beaty's Creek, spring weather is predicted for the weekend and I am ready! This soup is yummy and it is worth all of the calories! We eat it with Gold Fish crackers but homemade bread would be yummy too! Well folks that is What's Cookin today.
Needed:
5 lbs. potatoes-peeled and cut into 1/2 inch cubes
Water to cover potatoes
2 lbs. bacon-cooked crisp
2 lbs. sharp cheddar-shredded
Sour Cream
Chives-chopped
2 pints 1/2 and 1/2
Salt and Pepper to taste
2 T cornstarch mixed with 1/2 cup cold water
Boil potatoes in enough water to cover. Salt and pepper water to your taste. It takes quite a bit of salt to taste good, potatoes will really soak the salt up. Cook for about 30 minutes or until potatoes are fork tender, not any longer or you will end up with mush. This is the time to add your 1/2 and 1/2, cheese, and cornstarch mixture. Stir very well and bring to a rapid boil for 5 minutes but no longer or your 1/2 and 1/2 will spoil. Soup should be like a thick cream soup. We like to eat our soup with bacon, shredded cheese, chives and sour cream. Load it with whatever you like on baked potatoes and it will be good though. Regular saltines or Gold fish crackers are a must too! This is comfort food to me on a cold day.
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