About this recipe:An ingenious way of using up leftover baked potatoes. Bacon, baked potatoes, spring onions, Cheddar cheese and soured cream are simmered together, to create this wonderfully thick and delicious soup.
12 rashers streaky bacon
150g butter or margarine
85g plain flour
1.75 litres milk
4 large potatoes, baked, peeled and cubed
4 spring onions, chopped
140g Cheddar cheese, grated
250ml soured cream
1 teaspoon salt
1 teaspoon ground black pepper
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Method Prep:15min › Cook:25min › Extra time:40min › Ready in:1hr20min
Place bacon in a large, deep frying pan. Cook over medium heat until browned. Drain, crumble and set aside.
In a large stock pot, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to the boil, stirring frequently.
Reduce heat and simmer 10 minutes. Mix in bacon, cheese, soured cream, salt and pepper. Continue cooking, stirring frequently, until cheese is melted.