Paula Deen's Baked Potato Soup

By SandyC

Ingredients

• 8 slices bacon
• 1 onion, diced
• 1/2 cup all-purpose flour
• 3 (14.5-ounce) cans chicken broth
• 5 potatoes, baked, peeled and cubed
• 1 teaspoon dried parsley flakes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups half-and-half
• 4 ounces grated, sharp Cheddar cheese
• 1 cup sour cream

Preparation

Step 1

In a Dutch oven over medium heat, cook bacon until crisp; remove and crumble, reserving drippings.

Cook onion in bacon drippings until tender; stir in flour and cook for 1 minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Add cubed potatoes and next 4 ingredients; cook for 10 minutes.

Stir in cheese and sour cream, stirring until cheese melts. Serve immediately.

Makes 6 - 8 servings