Baked potato soup

Baked potato soup

Photo by Dylan D.

  • Prep Time


  • Total Time


  • Servings



  • 8

    slices bacon

  • 1

    cup yellow onion, diced

  • cup flour

  • 6

    cups, hot chicken broth

  • 4

    cups diced peeled baked potato

  • 2

    cups heavy cream

  • ¼

    cup chopped parsley

  • teaspoon garlic

  • teaspoon dried basil

  • teaspoon salt

  • teaspoon hot sauce

  • teaspoon pepper

  • 1

    cup grated chedder cheese

  • ¼

    cup chopped, green onions


Fry the bacon until crispy, save the drippings. Cook the onions in the bacon drippings over high heat until medium high heat until soft, about 3 minutes. Add the flour, whisking to prevent lumps, cook 4 minutes. Add the chicken broth and cook until thickens. Reduce heat to a simmer and add potatoes, cream, crumbled bacon, parsley, garlic, hot sauce, pepper and simmer for 10 minutes, do not boil. Add the cheese and the onions, heat until cheese melts.


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