This recipe was inspired by IHOP’s loaded potato and bacon soup.
8 small potatoes
A pinch of salt and pepper
1/3 cup of flour
2 tablespoons of butter
4 cups of milk
2 tablespoon of sour cream
1 cup of shredded cheddar cheese
2 tablespoon of cream of chicken
3 bacon strips
1-Peel and cube the potatoes, then boil on medium-high heat with the salt and pepper
2- Fry the bacon on a skillet
3-In a separate pot, add about half of the oil from the bacon and melt the butter in that same pot. Whisk in the flour to prevent lumps.
4- Add the milk, cheddar cheese, sour cream and the cream of chicken and whisk until all the ingredients are mixed.
5- Chop the bacon strips and add them to the soup.
6-Drain the potato cubes and add to the soup as well.
7- Let it simmer on low heat for ten minutes.
8- Serve hot and enjoy!
Serving suggestions: you can serve it with crackers or with toasted bread.
Leftover tip: keep in the fridge for a maximum of three days. Make sure when you reheat it you bring it to boil and serve hot.