Baked Potato Soup
- Number of Servings: 8
Ingredients
6 slices bacon, fried crisp1 cup diced yellow or white onions2/3 cup flour6 cups hot chicken stock4 cups diced, peeled baked potatoes 2 cups half & half1 cup skim milk1/4 cup chopped fresh parsley2 cloves minced garlic1 1/2 teaspoon dried basil1 1/2 teaspoon salt1 1/2 teaspoon red pepper sauce1 1/2 teaspoon coarse black pepper1 cup grated Cheddar cheese1/4 cup diced green onions, tops only
Fry bacon until crisp. Chop bacon and reserve drippings. (Or you can chop bacon prior to cooking then fry until crisp.) Cook onions in bacon drippings over medium-high heat until transparent - about 3 minutes. Add flour, stirring to prevent lumps. Cook 3 - 5 minutes until mix just begins to turn golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer and add potatoes, half & half, milk, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes; DO NOT ALLOW TO BOIL. Add grated cheese and green onions. Heat until cheese melts smoothly.
You may garnish each serving as desired with additional chopped bacon, grated cheese, green onion or chopped parsley.
Serving Size: Makes between 3-4 quarts, or about 13 one-cup servings, or eight-nine 1.5 cup servings.
**Calories per serving based on 1.5 cup serving.**
You may garnish each serving as desired with additional chopped bacon, grated cheese, green onion or chopped parsley.
Serving Size: Makes between 3-4 quarts, or about 13 one-cup servings, or eight-nine 1.5 cup servings.
**Calories per serving based on 1.5 cup serving.**
Nutritional Info Amount Per Serving
- Calories: 281.8
- Total Fat: 14.2 g
- Cholesterol: 41.9 mg
- Sodium: 767.5 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 1.5 g
- Protein: 13.8 g
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