Scrumptious Baked Potato Soup

Irishcolleen's Note:

This recipe came from my mother's collection. It's such wonderful comfort food! *Note* Never boil a cream based soup. Heat it just to the boiling point, then remove from heat. Boiling it will cause your soup to curdle.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• ¼ cup butter or ¼ cup margarine
• ½ cup chopped onion
• 2 minced garlic cloves
• ¼ cup all-purpose flour
• 1 (14 ½ ounce) can chicken broth
• 1 ½ cups heavy cream
• 1 lb russet potato , baked (about 3 medium)
• salt , to taste
• fresh ground black pepper , to taste
• 5 slices bacon , cooked and crumbled
• ¾ cup shredded cheddar cheese
• sliced green onion

Directions:

1. Melt butter in large heavy bottomed saucepan over medium heat.
2. Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until tender.
3. Stir in flour.
4. Gradually stir in broth and heavy cream.
5. Scoop potato pulp from one potato; mash. Add pulp to broth mixture.
6. Cook over medium heat, stirring occasionally, until mixture just comes to a boil.
7. Dice remaining potato skin and potato(es); add to soup. Heat through.
8. Season with salt and pepper. Top each serving with bacon, cheese and green onion.

Reviews

[Breezytoo]

What an easy to put together and tasty bowl of soup! I did make a couple changes ~ used Land O Lakes fat free half & half in place of the heavy cream to reduce the fat and only used a couple slices of bacon for the entire pot and it was very satisfying! Having your potatoes baked ahead of time is a real time saver too. Thanks for sharing your recipe that we'll enjoy again! :)