Baked Potato Soup Recipe

Rating

100% would make again

"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."

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  • 4-5 Servings
  • Prep/Total Time: 30 min.

Ingredients

  • 3 bacon strips, diced
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 3 tablespoons 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

  • 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.

Nutrition Facts: 1 serving (1 cup) equals 290 calories, 13 g fat (6 g saturated fat), 33 mg cholesterol, 1,166 mg sodium, 34 g carbohydrate, 3 g fiber, 8 g protein.

Baked Potato Soup published in Quick Cooking January/February 2000, p52

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Reviews for Baked Potato Soup (2)

Baked Potato Soup

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Reviewed on Oct. 09, 2009 by scrambledwithcheese

This was excellent. Next time I might add a little more bacon and leave out the basil. But this was excellent and easy!

Reviewed on Aug. 21, 2008 by lssrls@yahoo.com

This is delicious, quick and easy.

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