America s Best Baked Potato Soup 1997


Cuisine: Newsgroups

Category: Newsgroups

Servings: 12

Ingredients:

5 md Baking potatoes
8 sl Bacon
1 c Sweet onions, chopped
2/3 c All-purpose flour
6 c Chicken broth
2 c Half and half
1/4 c Fresh parsley, chopped
1-1/2 ts Garlic, minced
1-1/2 ts Dried basil
1 ts Salt
1 ts Coarsely ground pepper
1/2 ts Hot sauce (opt.)
1-3/4 c Shredded cheddar cheese,
-divided
1 c Green onions, sliced
-(divided)
1/4 c Fresh parsley, chopped


Instructions:

Wash potatoes; prick several times with a fork. Bake at 400F/200C for 1 hour or until done; let cool. Peel potatoes, and slice crosswise. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Cook onion in drippings, stirring constantly, until tender; add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in potato, half-and-half, and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes (do not boil). Stir in 1 cup cheese and 1/4 cup green onions. Cook until cheese melts, stirring often. Ladle soup into individual soup bowls. Top evenly with crumbled bacon. Sprinkle evenly with remaining 3/4 cup cheese, 3/4 cup green onions, and parsley. Recipe By: America's Best Recipes 1997 From: Tiberius

Click Here To Return To The Recipe List


This Page Generated By:
Cookbook Wizard For Windows Recipe Software