Baked Potato Soup

0 from 0 votes
Course: SoupsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

40

minutes
Total time

1

hour 

Ingredients

  • 8 slices 8 bacon, fried and chopped with drippings reserved

  • 1 cup 1 yellow onion, diced

  • 2/3 cup 2/3 flour

  • 6 cups 6 chicken stock, hot

  • 4 cups 4 potatoes, baked, peeled and diced

  • 2 cups 2 heavy cream

  • 1/4 cup 1/4 parsley, chopped

  • 1 1/2 teaspoons 1 1/2 garlic powder

  • 1 teaspoon 1 dried basil

  • 1/2 teaspoon 1/2 cayenne pepper

  • 1 1/2 teaspoon 1 1/2 fine sea salt

  • 1 1/2 teaspoon 1 1/2 red pepper sauce

  • 1 1/2 teaspoon 1 1/2 coarse black pepper

  • 1 cup 1 cheddar cheese, grated

  • 1/4 cup 1/4 scallions

Instructions

  • Sauté the onions in the reserved bacon drippings over medium high heat until transparent, about 3 minutes.
  • Add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden.
  • Add chicken stock gradually, whisking to prevent lumps until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, cayenne pepper, salt substitute, red pepper sauce and black pepper.
  • Simmer for 10 minutes; DO NOT allow to boil.
  • Add grated cheese and green onions, heat until cheese melts smoothly.
  • Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.

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