Baked Potato Soup
Source of Recipe
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List of Ingredients
8 slices bacon
1 cup chopped onions
2/3 cup all-purpose flour
6 cups chicken broth
5 large baked potatoes, peeled and sliced
2 cups half-and-half
2 teaspoons minced garlic
1 1/2 teaspoons dried basil
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon hot red pepper sauce
1 3/4 cups shredded Cheddar cheese, divided
1 cup sour cream
1/4 cup chopped fresh parsley
1cup sliced green onions
In a large skillet, cook bacon until crisp. Remove bacon, crumble; set aside. Leave fat in skillet. Cook onion in bacon fat, stirring constantly, until soft. Add flour; stir well. Cook 1 minute, stirring constantly. Slowly add chicken broth; stir well. Cook over medium heat and continue to stir until thick.
Add potatoes, half-and-half, garlic, basil, salt, pepper and hot red pepper sauce. Simmer 10 minutes over low heat. Add half the cheese; cook until it melts. Spoon soup into a large bowl or tureen; top with sour cream, remaining cheese, parsley, green onions and bacon. Serve hot. Makes 8 to 10 servings
Recipe
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