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Receta America's Best Baked Potato Soup 1997

Name: America's Best Baked Potato Soup 1997
Ingredients: 5 med baking potatoes; 8 slc bacon; 1 c. sweet onions -- minced; 2/3 c. all-purpose flour; 6 c. chicken broth; 2 c. half and half; 1/4 c. fresh parsley -- minced; 1 1/2 tsp garlic -- chopped; 1 1/2 tsp dry basil; 1 tsp salt; 1 tsp coarsely grnd pepper; 1/2 tsp warm sauce; 1 3/4 c. shredded cheddar cheese divided; 1 c. green onions, sliced divided; 1/4 c. fresh parsley -- minced

de Global Cookbook

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Ingredientes

5 med baking potatoes
8 slc bacon
1 c. sweet onions -- minced
2/3 c. all-purpose flour
6 c. chicken broth
2 c. half and half
1/4 c. fresh parsley -- minced
1 1/2 tsp garlic -- chopped
1 1/2 tsp dry basil
1 tsp salt
1 tsp coarsely grnd pepper
1/2 tsp warm sauce
1 3/4 c. shredded cheddar cheese divided
1 c. green onions, sliced divided
1/4 c. fresh parsley -- minced

Direcciones

1. Wash potatoes; prick several times with a fork. Bake at 400 degrees for 1 hour or possibly till done; let cold. Peel potatoes, and slice crosswise.
2. Cook bacon in a large skillet till crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.
3. Cook onion in drippings, stirring constantly, till tender; add in flour, stirring well. Cook 1 minute, stirring constantly. Gradually add in chicken broth; cook over medium heat, stirring constantly, till mix is thickened and bubbly. Stir in potato, half-and-half, and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 min (do notboil). Stir in 1 c. cheese and 1/4 c. green onions. Cook till cheesemelts, stirring often.
4. Ladle soup into individual soup bowls. Top proportionately with crumbled bacon.
Sprinkle proportionately with remaining 3/4 c. cheese, 3/4 c. green onions, and parsley.