Baked Potato Soup

By deanarrca

Ingredients

• 8 slices bacon, fried crisp, save d
• 1 cup chopped yellow onion
• 2/3 cup flour
• 6 cups chicken broth
• 4 cups diced, peeled baked potato
• 2 cups half and half, or evaporated milk
• 1/4 cup fresh parsley
• 1 teaspoon granulated garlic
• 1 teaspoon dried basil
• 1 teaspoon tabasco sauce
• 1 teaspoon coarsely ground pepper
• 1 cup shredded cheddar cheese
• 1/4 cup green onion, diced

Details

Servings 8

Preparation

Step 1

1. Chop cooked bacon. Set aside.

2. Cook onions in 3 to 4 TBS. bacon drippings over medium high heat until transparent. Add flour stirring to prevent lumps. Cook for 3-5 minutes until mixture begins to turn golden. Add broth (it helps if it is warm) gradually, stirring constantly with whisk until thickened. Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic, basil, Tobasco and black pepper. Simmer 10 minutes. DO NOT BOIL.

3. Add cheese and green onion. Stir until cheese melts.

Serving Ideas : Serve with Buttermilk Cheese Bread, Coconut Cream PieNOTES : I only reserve no more than 2 tablespoons bacon drippings and discard the rest.