This & That: Baked Potato Soup

November 07, 2010

Baked Potato Soup

Everyone has a recipe for Baked Potato Soup. It's just one of those cold weather staples that everyone loves. This one is mine. If my kids were all surveryed for their favorite soup, it would be a toss-up between Homemade Tomato and this one, probably. I always at least 1 1/2 times the batch so there are leftovers for lunches. The recipe originally came from Taste of Home (I think).

Baked Potato Soup

3 bacon strips, diced (like my sister I love bacon, so I usually put in twice this much....at least)
1 small onion, chopped
1 garlic clover, minced
3 Tablespoons 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 (I have also used evaporated milk successfully)
1/2 teaspoon hot pepper sauce
Shredded cheddar cheese

In a large saucepan, cook bacon until crisp. Drain, reserving 1 Tablespoon of the drippings. Set bacon asided. Saute onion and garlic in the the drippings until tender. Stir in flour, salt basil and pepper; mix well. Gradually add broth. Bring to a boil; boil and stir for 2 minuts. Add the potatoes, cream and hot pepper sauce; heat through, but do not boil. Garnish with bacon and shredded cheese. Serves 4-5

This is what it ends up looking like. I wanted to get a photo that was very, you know, Williams-Sonoma-ish, but Preemie Boy wanted to eat the leftovers, so he was dishing while I was getting the camera ready. And he decided he wanted ALL of the leftovers. This is one of those flat soup bowls, but you wouldn't know it by the overflow of potato soup oozing out over the actual bowl part onto the two inches of rim.