1101. POTATO SOUP with BACON and GOUDA CHEESE

6 slices bacon, cut into 1 inch pieces
3 lbs. russet potatoes (about 5 large)
3 ½ teaspoons salt
1 cup sour cream
¼ lb. butter (1 stick)
2 2/3 cups of whole milk
½ teaspoon black pepper
4 scallions, thinly sliced
¾ cup shredded aged or regular gouda cheese

Cook the bacon until crisp, drain on paper towels, set aside. Peel and cut the potatoes into thirds, place in a large pot, cover with water and add 2 teaspoons of salt. Bring to a boil, reduce heat to a simmer and cook until potatoes are very soft, about 45 minutes. Drain the potatoes, discarding the water, return to the pot. Mash them with a potato masher until smooth. Add the sour cream and butter, stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. (Do not boil)

Divide among 8 bowls and serve hot, garnished with the scallions, cheese and bacon.


courtesy of: Judy, Oakvale Farmstead Cheese, 1285 State Route 29, London, Ohio 43140, (740) 857-0000