Baked Potato Soup

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.

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