Baked Potato Soup

Submitted by Chandra M

"Definitely a hearty meal. I am sure that some of the fat and calories could be reduced by low-fat/cal ingredients, but every now and then you have to splurge."

 

• Ready In: 50mins
• Ingredients: 14
• Serves: 8

ingredients

• 6 -8 ounces sliced bacon, fried crisp & crumbled (6-8 slices, reserve small amount for garnish)
• 1 cup yellow onion, diced
• 4 large potatoes, baked and cooled (DO NOT MICROWAVE)
• 2⁄3 cup unbleached all-purpose flour
• 6 cups hot chicken broth or 6 cups hot milk
• 2 cups sour cream or 2 cups half-and-half
• 1⁄4 cup fresh parsley, chopped
• 1 1⁄2 teaspoons garlic powder
• 1 1⁄2 teaspoons dried basil
• 1 1⁄2 teaspoons salt
• 1 1⁄2 teaspoons red pepper sauce or 1 1/2 teaspoons Tabasco sauce
• 1 1⁄2 teaspoons coarse black pepper
• 1 cup grated cheddar cheese (reserve 1/2 cup for garnish)
• 1⁄4 cup scallion, chopped (separate white & green part)

directions

1. Cook and crumble bacon, saving drippings in pan.
2. Cut potatoes in half, scoop out center.
3. Chop half of the peel, discard the rest.
4. Cook yellow onion in bacon drippings about 3 minutes.
5. Add flour, stirring to prevent lumps, cook 3-5 min until mixture just begins to turn golden.
6. Gradually add 2 cups chicken stock, or hot milk, whisking to prevent lumps, until mixture thickens.
7. Pour into large sauce pan & add remaining hot liquid.
8. Reduce heat to simmer, whisk in potatoes, peels, sour cream, chopped bacon, parsley, garlic powder, basil, salt & pepper (to taste).
9. Add cheddar cheese & white part scallions, heat until cheese melts thoroughly.
10. Top with chopped bacon, green part scallions, and cheese.