Piguet's Baked Potato Soup
By
Chi Stevens
@shistevens
1
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.
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.
Rating:
★★★★★ 1 vote
Serves:
ALOT
Prep:
35 Min
Cook:
15 Min
Ingredients
- 8 slice
- bacon, reserve the drippings
- 1 c
- yellow onion diced
- 2/3 c
- flour
- 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
- basil
- 1 Tbsp
- salt
- 1 Tbsp
- black pepper
- 1 tsp
- tabasco sauce
- 1 c
- cheddar cheese, shredded
- 1/4 c
- scallions
How to Make Piguet's Baked Potato Soup
- 1Cook bacon and set aside.
- 2Cook yellow onions in bacon drippings till they are transparent
- 3Add flour, whisking to make a roux. Cook 3 to 5 minutes or until it is golden
- 4Add chicken broth gradually whisking until mixture thickens
- 5Reduce heat to simmer and add potatos, half and half, bacon, parsley and seasonings.
- 6simmer for 10 minutes. DON'T BOIL!
- 7Add cheese and scallions. Heat till cheese melts completely
- 8Garnish with cheese, bacon and scallions if desired
