BAKED POTATO SOUP

By stepjo7269

The Clarion Ledger, November 11, 1998

Ingredients

• 8 slices bacon
• 1 C. diced yellow onions
• ½ C. celery, sliced
• 2/3 C. self-rising flour
• 6 C. hot chicken broth
• 4-5 C. peeled and sliced baked potatoes (5 medium-large)
• 2 C. half-and half
• 1 tea. coarsely ground black pepper
• Garnish: Cooked crumbled bacon, grated cheddar cheese, and green onions
• ●Cook bacon until crisp. Remove bacon, reserving drippings. Crumble bacon and set aside.
• ●Cook onion and celery in reserved drippings over medium-high heat about 3 minutes or until onion is transparent.
• ●Add flour, whisking until smooth or until mixture just begins to turn golden. Add chicken broth gradually, whisking until liquid thickens.
• ●Add potatoes, half-and half, and black pepper.
• ●Reduce heat and simmer 10 minutes. (Do not allow soup to boil.)
• ●Garnish each serving with bacon, cheese, and green onions.

Preparation

Step 1

●Note: Yukon Gold potatoes make this rich soup even richer.