3doxies
10-29-2006, 03:55 PM
This recipe was edited to include the step for when to add the chicken broth.
Baked Potato Soup
8 strips of bacon
1 medium onion, sliced and quartered (or diced chunky)
½ cup all-purpose flour
3 (14-1/2 to 15 oz.) cans chicken broth (I prefer low sodium.)
5 - 6 baking size potatoes - Baked, peeled, and cubed (Allow to cool before handling.)
1 tsp. dried parsley flakes
1 tsp. salt
½ tsp. black pepper
2 cups (1 pint) Half & Half (I prefer fat free.)
1 cup (8 oz.) sour cream (I prefer fat free.)
4 oz. grated sharp cheddar cheese, if desired
Wrap potatoes in foil and bake at 425 for approximately 1 hour and 20 minutes or until done. (Actual baking time will depend on the size of the potato.) Set aside to cool before handling to peel and dice.
Cook bacon until crisp, reserve bacon grease. Use large pot or Dutch oven and cook onion in bacon grease over medium heat until tender. Stir in flour and cook for 1 minute, stirring constantly. Gradually add chicken broth and cook stirring constantly until thickened and bubbly. Add cubed potatoes, parsley flakes, salt, pepper, and Half & Half. Cook on low heat (simmer) for 10 minutes. Stir in sour cream. Stir in cheese, if desired. I sprinkled some cheese into my serving bowl instead of stirring it into the soup all at once. Crumble some bacon into serving bowl, if desired. Serve immediately.
Tip for baking bacon: Cover baking sheet with heavy duty foil. Bake bacon in the oven at 425 for approximately 15 – 20 minutes or until cooked to desired crispness. The baking time will vary depending on the thickness of the bacon and the desired crispness. Transfer cooked bacon to paper towels to drain. Reserve bacon grease.
Baked Potato Soup
8 strips of bacon
1 medium onion, sliced and quartered (or diced chunky)
½ cup all-purpose flour
3 (14-1/2 to 15 oz.) cans chicken broth (I prefer low sodium.)
5 - 6 baking size potatoes - Baked, peeled, and cubed (Allow to cool before handling.)
1 tsp. dried parsley flakes
1 tsp. salt
½ tsp. black pepper
2 cups (1 pint) Half & Half (I prefer fat free.)
1 cup (8 oz.) sour cream (I prefer fat free.)
4 oz. grated sharp cheddar cheese, if desired
Wrap potatoes in foil and bake at 425 for approximately 1 hour and 20 minutes or until done. (Actual baking time will depend on the size of the potato.) Set aside to cool before handling to peel and dice.
Cook bacon until crisp, reserve bacon grease. Use large pot or Dutch oven and cook onion in bacon grease over medium heat until tender. Stir in flour and cook for 1 minute, stirring constantly. Gradually add chicken broth and cook stirring constantly until thickened and bubbly. Add cubed potatoes, parsley flakes, salt, pepper, and Half & Half. Cook on low heat (simmer) for 10 minutes. Stir in sour cream. Stir in cheese, if desired. I sprinkled some cheese into my serving bowl instead of stirring it into the soup all at once. Crumble some bacon into serving bowl, if desired. Serve immediately.
Tip for baking bacon: Cover baking sheet with heavy duty foil. Bake bacon in the oven at 425 for approximately 15 – 20 minutes or until cooked to desired crispness. The baking time will vary depending on the thickness of the bacon and the desired crispness. Transfer cooked bacon to paper towels to drain. Reserve bacon grease.