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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This potato soup serves with the skin and bacon for texture. Ingredients:
1/2 cup unsalted butter |
1 cup flour |
1/4 cup onion, chopped |
1 quart half-and-half |
1 quart chicken broth |
3 large potatoes, baked |
4 thick slab bacon, cooked and crumbled |
1 cup shredded cheddar cheese |
2 green onions, minced |
Directions:
1. Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in half and half and broth. Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin and potatoes; add to soup. Heat through. Season the soup with salt and ground black pepper. Top each serving with bacon, cheese and green onions.
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