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1. Cook the bacon pieces over medium heat in a medium skillet until crisp.
2. Transfer bacon to paper toweling to drain and set aside. Peel, rinse, and cut the potatoes into thirds.
3. Place them in a large pot with water to cover, add 2 teaspoons salt, and bring to a boil.
4. Reduce heat to a simmer and cook until the potatoes are very soft -- about 45 minutes.
5. Drain the potatoes, discarding the water, and return them to the pot.
6. Mash them with a potato masher until smooth.
7. Add the sour cream and butter and stir until melted.
8. Add the milk, pepper, and remaining salt and bring the soup back to a simmer.
9. Divide among 8 bowls and serve the soup hot, garnished with scallions, cheese, and bacon.
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