baked potato soup
We found this gem in a Quick Cooking magazine -- probably a "what to do with leftover baked potatoes" section. Either way, it's tasty and hearty!
prep time
cook time
method
Stove Top
yield
6 serving(s)
Ingredients
- 3 - bacon strips
- 1 small onion, chopped
- 1 clove garlic, minced
- 3 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 3 cups chicken broth
- 2 large potatoes, baked, peeled, cubed
- 1 cup half and half
- 1/2 teaspoon hot pepper sauce
- - shredded cheddar cheese
- - minced fresh parsley
How To Make baked potato soup
-
Step 1Fry bacon. Reserve 1 tbsp bacon drippings. Crumble. Saute onion and garlic in the bacon drippings until tender. Stir in flour, salt, basil, and pepper; mix well. Gradually add broth. Bring to a boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese, and parsley.
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