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.


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