Name: Baked Potato Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10-12 serving(s)
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

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Recipe by Aroostook

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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:: 30mins
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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

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.

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RECIPE MADE WITH LOVE BY

@Aroostook

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@Aroostook

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"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."

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review by SarahEmmm

2/3/2013

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.

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photo by lazyme

2/10/2012

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review by Jenk6746

11/2/2008

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

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tweak by Jenk6746

11/2/2008

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

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review by saylaveev

12/28/2007

I gave 4 stars for this soup as a base to add other stuff. The soup as is, I find a bit too bland and needs a little extra, definately salt. Great started but once made I also added about 1 cup frozen corn, I used about 1.5 cups of chopped cooked bacon ends, so I'm not sure how that translates into slices, and it wasn't very salty so maybe that was why I needed to add extra salt. I also added some ground thyme, about 1 tbsp worth, the same of basil and I used fresh 2 cloves of garlic (no powder). I am not able to use cream as DH is lactose intolerant, so it was missing a bit. I also added about 1 tbsp of tamari soy sauce, and worschester sauce.

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