This Baked Potato and Bacon Soup is a quick and easy lunch or dinner option and, although it makes about eight serves, you can freeze and use at your leisure.
2/3 cup butter or margarine
2/3 cup plain flour
4 cups milk
1 & 1/2 cups full cream (mixed with extra milk)
1 & 1/2 cups extra milk
1 teaspoon chilli paste
4 large baking potatoes, baked, cooled, cubed (include crunchy bits)
4 onions chopped
12 rashers bacon, cooked & crumbled or 400g chopped bacon bits cooked
1 & 1/2 cups shredded cheddar cheese
1 cup sour cream
Salt and pepper to taste
In a large soup pot or boiler, melt the butter.
Stir in the flour until smooth. Gradually add milk and cream mixture, stirring constantly until thickened.
Add potatoes (including the crunchy bits), onions and chilli; bring to the boil, stirring constantly.
Reduce heat; simmer for 10 minutes.
Add remaining ingredients; stir until cheese is melted.