Piguet's Baked Potato Soup
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.
bacon, reserve the drippings
fresh parsley chopped
large baked potatos, peeled and diced
cheddar cheese, shredded
Cook bacon and set aside.
Cook yellow onions in bacon drippings till they are transparent
Add flour, whisking to make a roux. Cook 3 to 5 minutes or until it is golden
Add chicken broth gradually whisking until mixture thickens
Reduce heat to simmer and add potatos, half and half, bacon, parsley and seasonings.
simmer for 10 minutes. DON'T BOIL!
Add cheese and scallions. Heat till cheese melts completely
Garnish with cheese, bacon and scallions if desired