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Zippy Baked Potato Soup

This heartwarming soup brings a little zip with each delicious spoonful. I add hot pepper sauce and basil to make this version stand out from the rest. —Kristi Teague, Southside, Tennessee
  • Total Time
    Prep: 30 min. Cook: 10 min.
  • Makes
    2 servings

Ingredients

  • 1 large potato
  • 1 bacon strip, diced
  • 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, if desired, hot pepper sauce; heat through (do not boil). Top each serving with bacon, cheese and parsley.
Nutrition Facts
1 cup: 369 calories, 14g fat (7g saturated fat), 43mg cholesterol, 638mg sodium, 47g carbohydrate (6g sugars, 4g fiber), 11g protein.

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