Baked Potato Soup

This recipe is fantastic! I love it on a cold wet night. It’s so soothing. It’s hardy and very filling. To say its rich is an understatement. I love this recipe because it’s excellent and filling.

Ingredients:

• 5 medium baking potatoes
• 8 slices bacon
• 1 cup sweet onions -- chopped
• 2/3 cup all-purpose flour
• 6 cups chicken broth
• 2 cups half and half
• 1/4 cup fresh parsley -- chopped
• 1 1/2 teaspoon garlic -- minced
• 1 1/2 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon coarsely ground pepper
• 1/2 teaspoon hot sauce
• 1 3/4 cup shredded cheddar cheese -- divided
• 1 cup green onions, sliced -- divided
• 1/4 cup fresh parsley -- chopped

Directions:

1. Wash potatoes; prick several times with a fork.
2. Bake at 400 degrees for 1 hour or until done; let cool.
3. Peel potatoes, and slice crosswise. Set aside
4. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet.
5. Crumble bacon, and set aside.
6. Cook onion in drippings, stirring constantly, until tender; add flour, stirring well. Cook 1 minute, stirring constantly.
7. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
8. Stir in potato, half-and-half, and next 6 ingredients.
9. Bring to a simmer, and cook, uncovered, 10 minutes (do not boil).
10. Stir in 1 cup cheese and 1/4 cup green onions.
11. Cook until cheese melts, stirring often.
12. Ladle soup into individual soup bowls.
13. Top evenly with crumbled bacon.
14. Sprinkle evenly with remaining 3/4 cup cheese, 3/4 cup green onions, and parsley.

Posted in: Potatoes,Soup