Saturday, June 5, 2010

Loaded Baked Potato Soup

From Super Suppers Cookbook

Loaded Baked Potato Soup
Serves 6 to 8

6 slices bcon, slivered
1 cup chopped onion
2/3 cup all purpose flour
6 cups chicken broth
4 cups diced baked potato (about 2-3 large baking potatoes)
2 cups milk
1/4 cup chopped fresh parsley
2 tsp dried basil, crushed
1 tsp salt
1 tsp minced garlic
1/2 tsp black pepper
1 cup shredded cheddar cheese
1/2 cup sliced green onion
Optional toppings:
crisp-cooked bacon
shredded cheese
sour cream

In a 4-6 qt stockpot or Dutch oven, over medium high heat, cook bacon pieces and onion until bacon is crips. Remove with slotted spoon and set aside. Reserve 2 tablespoons bacon grease in the pot. Use a whisk to stir in flour. Cook for 2-3 minutes, whisking constantly. Gradually whisk in chicken broth to prevent lumps. Cook and whisk until mixture thickens. Add bacon and onion mixture, potatoes, milk, parsley, basil, salt, garlic, and black pepper. Simmer for 5 minutes, stirring often. Add the cheese and green onion, stirring until cheese melts and soup is heated through. Season to taste if needed. If desired, top bowls of soup with bacon, cheese, sour cream, and/or parsley.

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