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Baked Potato Soup




Source of Recipe


Cooking With Paula Deen


List of Ingredients




8 slices bacon
1 onion, diced
1/2 cup all-purpose flour
3 (14.5oz) cans chicken broth
5 potatoes, baked, peeled and cubed
1 tsp dried parsley flakes
1 tsp salt
1/2 tsp pepper
2 cups half-and-half
4 oz grated, sharp Cheddar cheese
1 cup sour cream

Recipe



In a Dutch oven, cook bacon until crisy; remove and crumble, reserving drippings. Cook onion in bacon drippings until tender; stir in flour and cook for 1 minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Add cubed potatoes and next 4 ingredients; cook for 10 minutes. Stir in cheese and sour cream, stirring until cheese melts. Serve immediately.