Piguet's Baked Potato Soup
|8 slice||bacon, reserve the drippings|
|1 c||yellow onion diced|
|1/4 c||fresh parsley chopped|
|6 c||chicken broth|
|5||large baked potatos, peeled and diced|
|2 c||half and half|
|1 Tbsp||minced garlic|
|1 Tbsp||black pepper|
|1 tsp||tabasco sauce|
|1 c||cheddar cheese, shredded|
I HATE texture to my baked potato soup, so have NEVER liked it -- but this, oh, this is THE absolutely BEST potato soup I have ever ever had in my entire life, and I have tried it a LOT!
I double this and I bake my potatoes where they are not REAL soft. Another tip is to bake them the night before, and put in the fridge over night. they are easier to cut up cold -- then they don't mush up as bad.