Wednesday, July 7, 2010

Baked Potato Soup

A great rainy day recipe...

Baked Potato Soup

8 Bacon slices - fried & crumbled
1 cup Yellow onions - diced
2/3 cups Flour
6 cups Chicken stock - hot
4 cups Potatoes - baked, diced & Peeled
2 cups Heavy cream
¼ cup Parsley - chopped
1½ tsp Granulated garlic
1½ tsp Salt
1½ tsp Red pepper sauce
1½ tsp Coarse black pepper
1 cup Cheddar cheese - grated
¼ cup Green onions - diced

Chop bacon; reserve. Cook onions in remaining drippings over medium high heat until transparent, about 3 minutes.
Add flour, stirring to prevent lumps; cook for 3-5 minutes,
until mixture just begins to turn golden. Add chicken stock
grdually, whisking to prevent lumps until liquid thickens.
Reduce heat to simmer and add potatoes, cream, chopped bacon,
parsley, garlic, basil, salt, pepper sauce and plack pepper.
Simmer for 10 minutes; do not allow to boil. Add grated cheese
and green onions, heat until cheese melts smoothly. Garnish
each serving as desired with chopped bacon, grated cheese and
chopped parsley.

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