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"Those who forget the pasta are condemned to reheat it."--Unknown

Baked Potato Soup Recipe

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This recipe for Baked Potato Soup is from The Maxwell Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 slices bacon, reserve drippings
1 medium onion, chopped
1/3 cup flour
6 cups hot chicken stock
3 medium baked potatoes, peeled and chopped
2 cups heavy cream
1/4 cup chopped fresh parsley
1 1/2 tsps. crushed garlic
1 1/2 tsps. dried basil
1 1/2 tsps. salt
1 1/2 tsps. red pepper sauce
1 1/2 tsps. coarse grind black pepper
1 cup grated cheddar cheese
1/4 cup diced green onions, white parts only
Directions:
Directions:
Fry bacon crisp, crumble and reserve. Cook onion in remaining drippings over medium heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps. Cook for 3 to 5 minutes until mixture just begins to turn golden. Add chicken stock gradually, whisking to prevent lumps until liquid thickens. Reduce heat to a simmer and add potatoes, cream, crumble bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer for 10 minutes - do not boil. Add cheddar cheese and green onions. Heat only until cheese is smoothly melted. Garnish each serving with additional crumbled bacon, cheese and parsley.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I used half and half to reduce butterfat.
I didn't use basil.
I used Wright brand hickory-smoked peppered bacon, which added enough zip that I didn't use pepper sauce.
Good winter soup Yummy!!

 

 

 

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