4 cups water (use leftover water from boiling potatoes plus what ever it takes to make 4 cups)
5 chicken flavored bouillon cubes
4 cups milk, divided
4-6 tablespoons flour
2 cups shredded cheddar cheese
1/2 cup sour cream
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Let's Make It
Peel and cube the 2 uncooked potatoes, then boil until tender, reserving the water for later. Fry bacon until crunchy and drain, place aside for later. Chop onions both white and green keeping separate. Chop green/red peppers. Cube but do not peel the leftover baked potatoes, set aside.
In a heavy stock pot melt butter, add green/red pepper, white onion & garlic. Sautee until tender (DO NOT BROWN). Add the potato water and tap water to equal 4 cups. Add bouillon. Add potatoes, both the baked and boiled. Bring to a gentle boil, reduce heat to simmer.
Mix 1/2 cup of milk to the flour and mix well until all the lumps are gone. Add milk mixture to the pot, stir. Add the rest of the milk to pot and stir, soup will thicken as it heats through.
Crumble bacon and place in a small bowl. Place cheddar cheese, sour cream and green onions in bowls.
Your soup is done when it is thick and bubbly. Garnish with cheddar, sour cream, bacon and onion. Salt and pepper to taste!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.