Bacon and Baked Potato Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Comfort Food for sure. I found this gem in a 2009 Midwest Living Magazine. Ingredients:
1 lb yukon gold potato |
3 tablespoons butter |
1/2 cup onion (chopped0) |
1/4 cup celery (chopped) |
3 tablespoons flour |
1/2 teaspoon thyme |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
4 cups half-and-half |
1 1/2 cups american cheese (shredded or diced) |
1 cup chicken broth |
8 slices bacon (cooked and crumbled) |
2 tablespoons green onions (sliced thin) |
1/4 cup sour cream |
Directions:
1. Bake scrubbed potatoes for 40-60 min at 425,chop potaotes and set aside.
2. In a heavy saucepan, melt butter, saute' onion and celery, about 5 min., stir in flour, thyme and salt and pepper.
3. Add half and half, cook and stir 5 minute or until mixture is thickened, add chopped potatoes, 1 cup cheese and broth, stir until cheese melts.
4. Slightly mash potatoes with the back of a spoon.
5. Reserve 2 T. bacon for topping; sitr remaining bacon and 1 T. of green onions into souop, heat through.
6. To serve; top each serving with reserved bacon; remaining cheese, green onions and sour cream.
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