Americas Best Baked Potato Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
This one is tried and true and a family favorite. I got this recipe from the Huey Estate in Richardson, Texas in 1988. Ingredients:
5 medium potato |
8 slices bacon |
1 cup white onion chopped |
2/3 cup flour |
6 cups chicken broth |
2 cups half and half |
1/4 cup fresh parsley chopped |
1-1/2 teaspoons garlic minced |
1-1/2 teaspoons dried basil |
1 teaspoon salt |
1 teaspoon coarsely ground pepper |
1/2 teaspoon hot sauce |
1-3/4 cups shredded cheddar cheese divided |
1 cup green onions sliced divided |
1/4 cup fresh parsley chopped |
Directions:
1. Wash potatoes then prick several times with a fork and bake 1 hour at 400.
2. Allow to cool the peel potatoes and slice crosswise.
3. Cook bacon in a large skillet until crisp.
4. Remove bacon reserving drippings in skillet then crumble bacon and set aside.
5. Cook onion in drippings stirring constantly until tender then add flour stirring well.
6. Cook 1 minute stirring constantly.
7. Gradually add broth then cook stirring constantly until mixture is thickened and bubbly.
8. Stir in potato, half-and-half and next 6 ingredients.
9. Bring to a simmer and cook uncovered for 10 minutes but do not boil.
10. Stir in 1 cup cheese and 1/4 cup green onions then cook until cheese melts stirring often.
11. Ladle soup into individual soup bowls then top evenly with crumbled bacon.
12. Sprinkle evenly with remaining cheese, green onions and parsley.
|
|