Ingredients
- 4 to 6 potatoes (baked, peeled, and cubed)
- ½ c. butter
- ½ c. flour
- 2 tsp. chicken bullion
- salt and pepper to taste
- 1 tsp. minced garlic
- 6 c. milk
- 16 oz. sour cream (substitute with yogurt)
- 2 smoked beef, cooked and crumbled
- 1 can corn, drained
- shredded cheddar cheese
Instructions
- In a large saucepan melt butter on low heat. Stir in flour and seasonings. Gradually add milk and turn heat up to medium. Add minced garlic. Bring to a boil, cook and stir 2 minutes until thick.
- Remove from heat. Whisk in sour cream. Add potatoes, corn, and beef. Serve in individual bowls topped with cheddar cheese.
If not using baked potato (potato from scratch) :
Scrub potatoes, but leave the skins on. Slice the potatoes in half lengthwise (from end to end). Then cut the halves again lengthwise so you have 4 long quarters. Then slice those the opposite direction into lots of 1/4 inch slices. It should give you thin triangle slices of potato. Boil the potato slices until cooked but not soft or mushy. I just keep testing it with a fork. Drain and set aside til you are ready to add them to the soup.
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