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Baked potato soup

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Rate this recipe 4.5/5 (4 Votes)

Ingredients

  • 8 slices bacon
  • 1 cup yellow onion, diced
  • 2/3 cup flour
  • 6 cups, hot chicken broth
  • 4 cups diced peeled baked potato
  • 2 cups heavy cream
  • 1/4 cup chopped parsley
  • 1 1/2 teaspoon garlic
  • 1 1/2 teaspoon dried basil
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon hot sauce
  • 1 1/2 teaspoon pepper
  • 1 cup grated chedder cheese
  • 1/4 cup chopped, green onions

Details

Servings 6

Preparation

Step 1

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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