Saturday, December 18, 2010

Baked Potato Soup

Stacy loves a baked potato, and she likes creamy soups, and she is a sucker for a restaurant with creamy baked potato soup. So, why not make it at home. On a whim she looked this up and said, "Let's have baked potato soup for lunch." A short time later we were eating a delicious soup topped with locally raised bacon. Oh, and the skins were great as an appetizer the next day. --Mark


3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 T all-purpose flour
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 tsp hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley


In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

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