Soups: America's Best Baked Potato Soup
Source of Recipe
The Tightwad Times
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
Recipe
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.
Meanwhile, cook bacon in a large skillet until crisp; remove bacon,
reserving drippings in skillet. Crumble bacon, and set aside or freeze
to garnish.
Cook onion in drippings, stirring constantly, until tender; add flour,
stirring well. Cook 1 minute, stirring constantly. Gradually add chicken
broth; cook over medium heat, stirring constantly, until mixture is
thickened and bubbly. Stir in potato, half-and-half, and next 6
ingredients. Bring to a simmer, and cook, uncovered, 10 minutes (do not
boil). Stir in 1 cup cheese and 1/4 cup green onions. Cook until cheese
melts, stirring often.
Again freeze at this point.
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.
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