Thursday, January 22, 2009

America's Best Baked Potato Soup

Serving Size : 12
5 Medium baking potatoes
8 Slices bacon (we use turkey bacon, however pork bacon gives more bacon flavor)
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 Teaspoons garlic -- minced
1 1/2 Teaspoons dried basil
1 Teaspoon salt
1 Teaspoon coarsely ground pepper
1/2 Teaspoon hot sauce
1 3/4 Cups shredded cheddar cheese -- divided
1 Cup green onions, sliced -- divided
1/4 Cup fresh parsley -- chopped

Cooking Instructions:
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.
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. Again freeze at this point.

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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