piguet's baked potato soup
(1 RATING)
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.
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prep time
35 Min
cook time
15 Min
method
---
yield
ALOT
Ingredients
- 8 slices bacon, reserve the drippings
- 1 cup yellow onion diced
- 2/3 cup flour
- 1/4 cup fresh parsley chopped
- 6 cups chicken broth
- 5 - large baked potatos, peeled and diced
- 2 cups half and half
- 1 tablespoon minced garlic
- 1 tablespoon basil
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon tabasco sauce
- 1 cup cheddar cheese, shredded
- 1/4 cup scallions
How To Make piguet's baked potato soup
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Step 1Cook bacon and set aside.
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Step 2Cook yellow onions in bacon drippings till they are transparent
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Step 3Add flour, whisking to make a roux. Cook 3 to 5 minutes or until it is golden
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Step 4Add chicken broth gradually whisking until mixture thickens
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Step 5Reduce heat to simmer and add potatos, half and half, bacon, parsley and seasonings.
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Step 6simmer for 10 minutes. DON'T BOIL!
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Step 7Add cheese and scallions. Heat till cheese melts completely
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Step 8Garnish with cheese, bacon and scallions if desired
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Soups
Category:
Cream Soups
Category:
Other Soups
Keyword:
#potato
Keyword:
#creamy
Keyword:
#baked
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