Baked Potato Soup
8 slices bacon -- retain drippings
1 cup yellow onion -- diced
2/3 cup flour
6 cups chicken broth
4 cups baked potato -- peeled and diced
2 cups half and half
1/4 cup chopped fresh parsley
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons tabasco sauce
1 1/2 teaspoons coarsely ground pepper
1 cup grated cheddar cheese
1/4 cup green onion -- diced
Chop cooked bacon. Set aside. Cook onions in bacon drippings over med. high heat until transparent. Add flour stirring to prevent lumps. Cook for 3 to 5 minutes until mixture begins to turn golden. Add broth gradually, stirring constantly with whisk until thickened. Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic, basil, tabasco and pepper. Simmer 10 minutes. Do not boil. Add cheese and green onion.
Submitted by Laura S.
Soups & Sandwiches
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