Prep time: 10 min. Cook Time: 20 min.
Ready in: 30 minutes. Serves 4
Ingredients:
3 bacon strips, crumbled
1 small onion, chopped
1 clove garlic, minced
3 TBS all-purpose flour
1 tsp salt
1 tsp dried basil
½ tsp pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
½ tsp hot pepper sauce, optional
Shredded cheddar cheese
Minced fresh parsley for garnish, optional
Directions:
1) In a large saucepan, cook bacon until crisp. Drain, reserving 1 TBS drippings. Set bacon aside.
2) Sauté onion and garlic in the drippings until tender.
3) Stir in flour, salt, basil and pepper; mix well.
4) Gradually add broth. Bring to boil; boil and stir for 2 minutes.
5) Add the potatoes, cream and hot pepper sauce; heat through but do not boil.
6) Garnish with bacon, cheese, and parsley.
Notes:
For a family of 5, I double the recipe using 7-8 medium potatoes. I buy and use the “Ready Bacon,” so all I have to do is cook it in the microwave until crisp. I then crumble it into a bowl. I sauté the onion and garlic in vegetable oil instead of bacon fat drippings. (Makes it a little healthier!) Good served with thick slices of homemade honey wheat bread.
This post is linked to:
Delectable Tuesday
Tasty Tuesday
Tuesday Night Supper Club
Dr. Laura's Tasty Tuesday
Slightly Indulgent Tuesday
Tasty Tuesday
Full Plate Thursday
Seasonal Sunday
Blessings,
Ellen
This post is linked to:
Delectable Tuesday
Tasty Tuesday
Tuesday Night Supper Club
Dr. Laura's Tasty Tuesday
Slightly Indulgent Tuesday
Tasty Tuesday
Full Plate Thursday
Seasonal Sunday