Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 5 med potato
- 8 slc bacon
- 1 c. onion -- minced
- 2/3 c. 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 (don't boil). Stir in 1 c. cheese and 1/4 c. green onions. Cook till cheese melts, 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. All in one
