Scrumptious Baked Potato Soup

Submitted by Irishcolleen

"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."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 6

ingredients

• 1⁄4 cup butter or 1/4 cup margarine
• 1⁄2 cup chopped onion
• 2 minced garlic cloves
• 1⁄4 cup all-purpose flour
• 1 (14 1/2 ounce) can chicken broth
• 1 1⁄2 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
• 3⁄4 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! :)