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Tuesday, November 23, 2010

Baked Potato Soup

Baked Potato Soup from All Recipes

Ingredients (I doubled my recipe to save/freeze later)

  • 3 bacon strips, diced (I used Oscar Mayer Turkey Bacon - trying to avoid nitrates when pregnant)
  • 1 small onion, chopped (ran out of onion, so lots of onion powder)
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour (I did 4-5 TBSP per batch to make it thicker)
  • 1 teaspoon salt
  • 1 teaspoon dried basil (I didn't have)
  • 1/2 teaspoon pepper
  • 3 cups chicken broth (when I doubled the recipe, I only used 2 cans - 28 oz)
  • 2 large baked potatoes, peeled and cubed (3-4 medium potatoes per batch)
  • 1 cup half-and-half cream
  • 1/2 teaspoon hot pepper sauce (didn't have)
  • Shredded Cheddar cheese
  • Minced fresh parsley (didn't have)

Directions

  1. In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside.
  2. Saute onion and garlic in the drippings until tender.
  3. Stir in flour, salt, basil and pepper; mix well.
  4. Gradually add broth. Bring to boil; boil and stir for 2 minutes.
  5. Add the potatoes, cream and hot pepper sauce; heat through but do not boil.
  6. Garnish with bacon, cheese and parsley.


It was still delicious even though I was missing some ingredients!!! I'd defintiely make this again. Ate it with these Rolls.

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