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Baked Potato Soup

Baked Potato Soup
Judy Tyler of Bossier City, Louisiana writes, “This soup is irresistible…so much so that my husband once ate it for three days in a row.”
10 ServingsPrep: 30 min. Cook: 20 min.

Ingredients

  • 3 medium potatoes
  • 8 Wright® Brand Bacon strips, diced
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  • 1 medium onion, chopped
  • 1/3 cup 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 Wright® Brand Bacon, optional
    [x]
    The Perfect Quick Fix
    Make summer recipes special with fresh, thick slices of Wright® Brand Bacon.

    See More Recipes >

Directions

  • Scrub and pierce potatoes; place on a microwave-safe plate.
  • Microwave, uncovered, on high for 8-12 minutes or until tender,
  • turning once.
  • Meanwhile, in a large saucepan, cook bacon over medium heat until
  • crisp. Using a slotted spoon, remove to paper towels.
© Taste of Home 2013

2 of 2

Baked Potato Soup (continued)

Directions (continued)

  • 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.
  • 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).
Nutrition Facts: 1 cup (calculated without optional toppings) equals 369 calories, 32 g fat (17 g saturated fat), 89 mg cholesterol, 1,136 mg sodium, 15 g carbohydrate, 1 g fiber, 8 g protein.
© Taste of Home 2013