"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lainey's Baked Potato Soup Recipe

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This recipe for Lainey's Baked Potato Soup, by , is from Tastes of Love -- From Cajun Hearts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Weston
Added: Wednesday, May 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 slices bacon
1 cup chopped onion
2/3 cup all purpose flour
6 cups chicken broth
5 large baked potatoes, peeled & sliced
2 cups half & half
3 teaspoon minced garlic
1 teaspoon salt
1 teaspoon ground pepper
teaspoon Tabasco sauce
cup shredded cheddar cheese
1 cup sour cream
cup chopped fresh parsley
1 cup sliced green onions
8 oz. Velveeta cheese, diced

Directions:
Directions:
In a large skillet, cook bacon until crisp. Remove bacon, crumble, set aside. Leave fat in skillet. Cook onions in bacon fat, stirring occasionally, until soft. Add flour, stir well. Cook 1 minute, stirring constantly. Slowly add chicken broth. Cook over medium heat and stir constantly until thick.

Add potatoes, half & half, garlic, salt, pepper and Tabasco sauce. Simmer 15 minutes over low heat. Add Velveeta cheese, cook until melted. Spoon into large bowl, top with sour cream, cheddar cheese, green onions and bacon.

Preparation Time:
Preparation Time:
To die for!
Personal Notes:
Personal Notes:
For best results, hide the crumbled bacon from your kids or you won't have any left for the soup.

 

 

 

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