- 6
- 20 mins
Ingredients
- 8 slices bacon
- 1 C. yellow onion, diced
- 2/3 C. flour
- 6 C. chicken broth
- 4 C. potatoes, baked, peeled, and diced
- 2 C. heavy cream
- 1/4 C. chopped parsley
- 1 1/2 tsp. garlic salt
- 1/2 tsp. basil
- 1 1/2 tsp. salt
- 1 1/2 tsp. red pepper sauce
- 1 1/2 tsp. black pepper
- 1 C. cheddar cheese, shredded
- 1/4 C. green onions, diced
- Garnish with cheese, parsley, and bacon pieces
Preparation
Step 1
Bake potatoes in oven for approximately 30 minutes or until soft. Fry bacon in skillet until crisp, not burnt.
Remove the bacon, leaving the drippings in skillet. Crumble bacon and set aside. Add onions to bacon drippings over medium/high heat and cook until transparent, approximately 3-4 minutes.
Whisk in flour and blend with onions to make a rue until it turns a golden color. Gradually add in the chicken broth, and let cook until liquid thickens.
Reduce to a simmer and add in the potatoes, cream, parsley, garlic, basil, salt, pepper sauce and black pepper, Simmer for approximately 10-12 minutes. Add in shredded cheese and green onions. Stir under cheese is melted completely. Divide soup into bowls and garnish with more cheese, bacon pieces, and parsley.