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    America's Best Baked Potato Soup


    Source of Recipe


    America's Best Recipes 1997


    List of Ingredients


    • 5 medium baking potatoes
    • 8 slices bacon
    • 1 cup sweet onions, chopped
    • 2/3 cup all-purpose flour
    • 6 cups chicken broth
    • 2 cups half and half
    • 1/4 cup fresh parsley, chopped
    • 1 1/2 teaspoons garlic, minced
    • 1 1/2 teaspoons dried basil
    • 1 teaspoon salt
    • 1 teaspoon coarsely ground pepper
    • 1/2 teaspoon hot sauce
    • 1 3/4 cups shredded cheddar cheese, divided
    • 1 cup green onions, sliced, divided
    • 1/4 cup fresh parsley, chopped


    Instructions


    1. Wash potatoes; prick several times with a fork. Bake at 400 degrees for 1 hour or until done; let cool. Peel potatoes, and slice crosswise.
    2. Meanwhile, cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside or freeze to garnish.
    3. Cook onion in drippings, stirring constantly, until tender; add flour, stirring well. Cook 1 minute, stirring constantly.
    4. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
    5. Stir in potato, half-and-half, and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes (do not boil).
    6. Stir in 1 cup cheese and 1/4 cup green onions. Cook until cheese melts, stirring often. You can freeze soup at this point.
    7. After reheating, ladle soup into individual soup bowls. Top evenly with crumbled bacon. Sprinkle evenly with remaining 3/4 cup cheese, 3/4 cup green onions, and parsley.


    Final Comments


    Serving Size : 12

 

 

 

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