• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

America's Best Baked Potato Soup

  • 12servings

Add to MenuAdd to Calendar

Source: www.hungrymonster.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 5 medium baking potatoes

  3. 8 slices bacon

  4. 1 cup sweet onions -- chopped

  5. 2/3 cup all-purpose flour

  6. 6 cups chicken broth

  7. 2 cups half and half 1/4 cup fresh parsley -- chopped

  8. 1 1/2 teaspoons garlic -- minced

  9. 1 1/2 teaspoons dried basil

  10. 1 teaspoon salt

  11. 1 teaspoon coarsely ground pepper

  12. 1/2 teaspoon hot sauce

  13. 1 3/4 cups shredded cheddar cheese -- divided

  14. 1 cup green onions -- sliced, divided

  15. 1/4 cup fresh parsley -- chopped

Instructions Jump to Ingredients ↑

  1. 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.

  2. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.

  3. 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.

  4. 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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback