Quick Baked Potato Soup

Name: Quick Baked Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings.
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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 5 servings.

"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."

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

1. 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.

Nutrition Facts

1 cup: 290 calories, 13g fat (6g saturated fat), 33mg cholesterol, 1166mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 8g protein.

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