Tuesday, April 5, 2011

Beth's Baked Potato Soup

Thank you Beth for this recipe! (Check out her blog). After finishing his first bowl, Mark asked when I would be making this again. And my kids licked their bowls clean!

3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large (already) BAKED potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley

In a large saucepan, cook bacon until crisp. Drain, reserving 1
tablespoon drippings. Set bacon aside. Saute onion and garlic in the
drippings until tender. Stir in flour, salt, basil and pepper; mix
well. Gradually add broth. Bring to 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.

1 comment:

Angela said...

Deliciously creamy! We didn't top ours with cheese - because I forgot to put it on the table! - and it was still so rich and flavorful.


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