Bring the mixture to a boil and add in the potatoes. Turn down the heat to a simmer, stirring regularly, and cook until the potatoes are fork tender. At this stage you want to see intermittent small bubbles. Let this soup simmer for about 20 to 30 minutes. (Make sure the heat is very low. If it is too high, too much of the liquid will evaporate.)2 pounds russet potatoes
Stir in the milk and allow the milk to cook through, about 1 to 2 minutes. Top with cheddar cheese, bacon, and diced scallions. Enjoy!
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