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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A good friend who runs a bed-and-breakfast game me this creamy potato soup recipe that's become a winter favorite, recalls Kristi Teague of Southside, Tennessee. A dash of hot sauce a little basil give it special flavor. Ingredients:
3 bacon strips, diced |
1 small onion, chopped |
1 garlic clove, minced |
3 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon dried basil |
1/2 teaspoon pepper |
3 cups chicken broth |
2 large potatoes, baked, peeled and cubed (about 2 cups) |
1 cup half-and-half cream |
1/2 teaspoon hot pepper sauce |
shredded cheddar cheese |
minced fresh parsley |
Directions:
1. In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley. Yield: 4-5 servings.
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