Monday, March 14, 2011

Baked Potato Soup

This recipe also isn't new to us, but it's definitely a favorite around here and I thought I should share it with you.

When making baked potatoes for dinner, throw a couple extra in the oven to save for this soup, and you'll be able to make a creamy, comforting bowl of potato soup from scratch in about 30 minutes. Topped with some shredded cheddar, scallions, bacon, or even a dollop of sour cream, then served with a salad and dinner is ready.

And did I mention that the total cost of making this soup is under $10 for a double batch? It's so good in so many ways.

Baked Potato Soup
Serves 4
  • 3 bacon strips, diced
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 3 cups chicken broth
  • 2 large baked potatoes, peeled and cubed
  • 1 cup half-and-half cream
  • 1/2 teaspoon hot pepper sauce
  • Optional: Shredded Cheddar cheese, minced fresh parsley, scallions, sour cream
*Potatoes can be baked and cooled enough that they can be peeled and diced just before making the soup by baking them at 400° for about an hour.

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


1 comment:

  1. So very, very tasty. You'd think I'd be tired of soup but I do eat the same thing for breakfast everyday......... I know what I like.