Receta Baked Potato Soup
Baked Potato Soup
This recipe is fantastic! I love it on a cold wet night. It’s so soothing. It’s hardy and very filling. To say its rich is an understatement. I love this recipe because it’s excellent and filling.
- 5 medium baking potatoes
- 8 slices bacon
- 1 cup sweet onions -- chopped
- 2/3 cup all-purpose flour
- 6 cups chicken broth
- 2 cups half and half
- 1/4 cup fresh parsley -- chopped
- 1 1/2 teaspoon garlic -- minced
- 1 1/2 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon hot sauce
- 1 3/4 cup shredded cheddar cheese -- divided
- 1 cup green onions, sliced -- divided
- 1/4 cup fresh parsley -- chopped
Wash potatoes; prick several times with a fork.
Bake at 400 degrees for 1 hour or until done; let cool.
Peel potatoes, and slice crosswise. Set aside
Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet.
Crumble bacon, and set aside.
Cook onion in drippings, stirring constantly, until tender; add flour, stirring well. Cook 1 minute, stirring constantly.
Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in potato, half-and-half, and next 6 ingredients.
Bring to a simmer, and cook, uncovered, 10 minutes (do not boil).
Stir in 1 cup cheese and 1/4 cup green onions.
Cook until cheese melts, stirring often.
Ladle soup into individual soup bowls.
Top evenly with crumbled bacon.
Sprinkle evenly with remaining 3/4 cup cheese, 3/4 cup green onions, and parsley.
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