Baked Potato Soup

Submitted by FKHamer

"Yummy! This will make about 40 2-cup servings. So you'll probably want to cut this down a bunch! Cook/prep time is estimated."

 

• Ready In: 1hr
• Ingredients: 16
• Yields: 5 gallons
• Serves: 40

ingredients

• 3 lbs bacon, raw and chopped
• 1 cup bacon grease
• 6 cups celery, diced
• 6 cups onions, diced
• 1 tablespoon garlic, chopped
• 2 cups flour
• 8 ounces chicken base
• 1 1⁄2 gallons hot water
• 20 lbs potatoes, diced
• 1⁄4 cup basil, dry
• 1⁄3 cup kosher salt
• 2 teaspoons white pepper
• 3 quarts half-and-half cream
• 1⁄2 gallon hot water, separated
• 1⁄2 cup parsley flakes, dry
• 2 cups sour cream

directions

1. 1. Whisk chicken base into 1-1/2 gallons of hot water until base is completely dissolved.
2. 2.In kettle or tilt skillet on medium-high heat, sauté bacon in bacon grease until bacon is light brown in color.
3. 3. Add celery, onions, garlic, basil, kosher salt and white pepper, and sauté for 10 minutes.
4. 4. Add flour and cook for 5 minutes, stirring constantly so flour does not burn.
5. 5. Add chicken stock and simmer for 20 minutes.
6. 6. Add potatoes to kettle. Simmer for 20 minutes, stirring gently.
7. 7. Add second measure of hot water. Continue to stir and bring back to a simmer.
8. 8.Combine Half and Half, sour cream and parsley flakes in large mixing bowl.
9. 9. Add Half and Half mixture to kettle and bring to a boil, stirring gently.
10. 10.Turn off heat.