Baked Potato Soup

This recipe is hands down the most flavorful potato soup I’ve ever had! I followed the linked recipe as written, except I scaled it up to 6 servings and used 2:1 heavy cream to milk in place of the half and half. It actually made too much, so the 4 servings should suffice for a dinner and lunch for both of us. The below is how I intend to make it next time to give it a thicker texture.

Baked Potato Soup

3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 T flour
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
3 c chicken broth
2 large baked potatoes, 1 cubed and 1 mashed
1 c half and half
1/2 tsp hot pepper sauce
cheddar cheese, shredded
green onions, chopped

1. In large saucepan, cook bacon until crisp; set bacon aside.
2. Saute onion and garlic in the bacon drippings until tender.
3. Stir in flour, salt, basil and pepper; mix well.
4. Add the broth and bring to a boil; boil for two minutes.
5. Add the potatoes, cream and hot pepper sauce.
6. Heat through, but do not boil.
7. Garnish with bacon, cheese and green onions.

Advertisements
This entry was posted in soup. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s