Baked potato soup
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- 8 slices of bacon, fried and crumbled
- Bacon drippings
- 1 cup yellow onion, diced
- 2/3 cup flour
- 6 cups chicken broth, hot
- 4 cups baked potatoes, diced
- 2 cups heavy cream
- 1/4 cup parsley, chopped
- 1-1/2 teaspoon granulated garlic
- 1-1/2 teaspoon salt
- 1-1/2 teaspoon Tabasco sauce
- 1-1/2 teaspoon dried basil
- 1-1/2 teaspoon coarse black pepper
- 1 cup Cheddar cheese, grated
- 1/2 cup Cheddar cheese, grated
- 1/4 cup green onions, diced, whites only
Garnish
- 1/2 cup Cheddar cheese, grated
- Crumbled bacon, 2 or 3 strips
- Green onions, chopped
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- Bake, peel and dice potatoes then set aside.
- In a 4-5 quart soup pot, cook bacon till slightly crunchy.
Remove bacon and set aside, leaving bacon drippings in the
pot. Cook onions in the bacon drippings over medium-high
heat till tranparent, about 2 to 3 minutes.
- Reduce heat to low-medium then add flour to bacon drippings
and onions, stirring constantly with whisk to prevent lumps.
Cook until mixture begins to turn golden, about 1 to 3 minutes.
- Reduce heat to simmer and gradually add hot chicken stock,
whisking to prevent lumps, until liquid thickens. Add potatoes,
cream, chopped bacon, parsley, garlic, basil, salt, Tobasco
sauce and black pepper.
- Simmer for 10 minutes; do not allow to boil. Add grated
cheese and green onions. Heat through until cheese melts
smoothly.
- Garnish each serving with crumbled bacon, chopped green
onion and shredded Cheddar
Makes about 5 quarts
CopyKat.com
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