Baked Potato Soup

Jessie's photo

I chuckled when I saw this soup on Jessie's menu for us, knowing I had put a similar potato soup on her menu!  After trying both in a matter of two weeks, I don't think I could choose a favorite.  Both are equally creamy, filling, simple, and delicious!

3 bacon strips, diced 

1 small onion, chopped 

1 clove garlic, minced 

3 tablespoons all-purpose flour 

1 teaspoon salt 

1 teaspoon dried basil 

1/2 teaspoon pepper 

3 cups chicken broth 

2 large (already) BAKED potatoes, peeled and cubed 

1 cup half-and-half cream 

1/2 teaspoon hot pepper sauce 

Shredded Cheddar cheese 

Minced fresh parsley

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix 

well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. 

Add the potatoes, cream and hot pepper sauce; heat through but do not boil. 

Garnish with bacon, cheese and parsley.