Cold weather is on the way and it's almost time for potato harvest. After trying this soup recipe, you will always bake extra potatoes to use in this recipe.
- 8 slices bacon, fried crisp (Retain drippings)
- 1 cup diced onion
- 2⁄3 cup flour
- 6 cups chicken broth
- 4 cups peeled baked potatoes, cubed
- 2 cups light cream (or 1/2 c. water and 2 cans of evaporated milk)
- 1⁄4 cup chopped fresh parsley (optional)
- 1 1⁄2 teaspoons garlic powder
- 1 1⁄2 teaspoons dried basil
- 1 1⁄2 teaspoons Tabasco sauce (optional)
- 1 1⁄2 teaspoons fresh coarse ground black pepper
- 1 cup grated cheddar cheese
- 1⁄4 cup diced green onion
- Chop cooked bacon& set aside.
- Cook onions in bacon drippings over medium 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, whisking constantly until thickened.
- Reduce heat to simmer.
- Add potatoes, cream, bacon, parsley, garlic, basil, Tabasco sauce, and black pepper.
- Simmer ten minutes on low heat.
- Serve in bowls.
- Top with cheese and green onion.
This is very good. I was a bit elastic with the amounts and added too much cream, which made it too rich, so be careful and taste as you go. I left the skin on the potatoes and cut them into approx 1/3" dice, which worked well (I had been worried the skins would float off, but they didn't). Might add some sweetcorn next time.
My whole family loved this soup, and it was simple to make. I used 2% Milk instead of cream, and added extra hot sauce. I also left the peels on the potatoes. Thanks for a great recipe
I did end up having to change this a bit due to what I had. I had precooked bacon in the freezer so I cooked the onion in about 4 Tbs butter. I also had 1 can of evaporated mil and used 2% milk for the balance. The addition of the tabasco sauce was great and I will definitely do it again. Thanks for a great basic recipe I will definitely use again :)