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Baked Potato and Bacon Soup Recipe

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This recipe for Baked Potato and Bacon Soup, by , is from The Cronk Family Cookbook Project, 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!

Contributor:  
Contributor:  
Lynn Cronk

Category:
Category:

Ingredients:  
Ingredients:  
4 large potatoes
4 bacon slices
1 large onion, sliced
1/2 t sp.salt
2 cloves garlic
1 bay leaf
1 cup low fat milk
1/2 tsp. black pepper
1 1/2 c. chicken broth
1/8 c. fresh parsley
1/2 c. sliced green onions
3/4 c. cheddar cheese finely shredded
2 c. half and half
1/4 c. butter
1/3 c. flour

Directions:
Directions:
Bake potatoes. 400 for 1 hour. Cool slightly. Partially mash potatoes, including skins, with a potato masher, set aside. (Or use regular potatoes and cook in broth. Cook bacon in a Dutch oven until crisp. Remove bacon'crumble. Add onion to bacon drippings; saute 5 minutes. Add salt, garlic and bay leaf, saute 2 minutes. In another pan melt butter over low heat, whisk in flour and salt and pepper. Cook, whisking constantly. Gradually whisk in half and half. Stir in milk and broth. Cook over medium heat 8 to 10 minutes until thickened and bubbly. Add potato, milk, and pepper. Bring to to boil and then reduce heat and simmer 10 minutes. Stir in parsley, if desired. Sprinkle each serving evenly with cheese, bacon and green onions.

Number Of Servings:
Number Of Servings:
9
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Julie used this for Cole's first birthday luncheon. I helped her in the kitchen.

 

 

 

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