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
- 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
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.