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Baked Potato Soup

Baked Potato Soup
Kristi Teague’s heartwarming soup brings a little zip with each delicious spoonful. The Southside, Tennessee cook adds hot pepper sauce and basil to make her version standout from the rest.
2 ServingsPrep: 30 min. Cook: 10 min.

Ingredients

  • 1 large potato
  • 1 Wright® Brand Bacon strip, diced
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  • 2 tablespoons chopped onion
  • 1 small garlic clove, minced
  • 5 teaspoons all-purpose flour
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1-1/2 cups chicken broth
  • 1/2 cup half-and-half cream
  • 6 to 8 drops hot pepper sauce, optional
  • 2 tablespoons shredded cheddar cheese
  • 2 teaspoons minced fresh parsley

Directions

  • Scrub and pierce potato. Microwave on high for 4-6 minutes or bake at
  • 400° for 50-75 minutes or until tender, turning once. When cool
  • enough to handle, peel and cube potato; set aside.
  • In a small saucepan, cook bacon over medium heat until crisp. Using a
  • slotted spoon, remove to paper towel.
  • In the drippings, saute onion and garlic until tender. Stir in the
  • flour, basil and pepper until blended. Gradually add broth. Bring to
  • a boil; cook and stir for 2 minutes.
  • Add the cream, cubed potato and hot pepper sauce if desired; heat
© Taste of Home 2013

2 of 2

Baked Potato Soup (continued)

Directions (continued)

  • through (do not boil). Top each serving with bacon, cheese and
  • parsley. Yield: 2 servings.
Nutrition Facts: 1 cup (prepared with reduced-sodium broth and reduced-fat cheese) equals 369 calories, 14 g fat (7 g saturated fat), 43 mg cholesterol, 638 mg sodium, 47 g carbohydrate, 4 g fiber, 11 g protein.
© Taste of Home 2013