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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Judy Tyler of Bossier City, Louisiana writes, âThis soup is irresistibleâ¦so much so that my husband once ate it for three days in a row.â Ingredients:
3 medium potatoes |
8 bacon strips, diced |
1 medium onion, chopped |
1/3 cup king arthur unbleached all-purpose flour |
6 cups chicken broth |
1/4 cup minced fresh parsley |
2 garlic cloves, minced |
1-1/2 teaspoons dried basil |
1-1/2 teaspoons salt |
1/2 teaspoon pepper |
1/2 to 1-1/2 teaspoons hot pepper sauce |
2 cups heavy whipping cream |
1 cup (4 ounces) shredded cheddar cheese |
1/2 cup chopped green onions (white portion only) |
additional parsley, cheese, green onions and crumbled cooked bacon, optional |
Directions:
1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-12 minutes or until tender, turning once.
2. Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels.
3. In the drippings, saute onion until tender. Stir in flour; cook and stir for 5-7 minutes or until golden brown. Gradually stir in broth. Add the parsley, garlic, basil, salt, pepper and hot pepper sauce. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Peel and cube potatoes; add to soup. Add bacon. Stir in cream; heat through (do not boil). Add cheese and green onions; stir just until cheese is melted. Garnish with additional parsley, cheese, onions and bacon if desired. Yield: 10 servings (2-1/2 quarts).
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