Baked Potato Soup

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.

• Ready In: 30 mins
• Serves: 10-12

Ingredients

• 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

Directions

1. Chop cooked bacon& set aside.
2. Cook onions in bacon drippings over medium high heat until transparent.
3. Add flour, stirring to prevent lumps.
4. Cook for 3 to 5 minutes until mixture begins to turn golden.
5. Add broth gradually, whisking constantly until thickened.
6. Reduce heat to simmer.
7. Add potatoes, cream, bacon, parsley, garlic, basil, Tabasco sauce, and black pepper.
8. Simmer ten minutes on low heat.
9. Serve in bowls.
10. Top with cheese and green onion.