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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Kristi Teagueâs heartwarming soup brings a little zip with each delicious spoonful. The Southside, Tennessee cook adds hot pepper sauce and basil to make her version standout from the rest. Ingredients:
1 large potato |
1 bacon strip, diced |
2 tablespoons chopped onion |
1 small garlic clove, minced |
5 teaspoons king arthur unbleached 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:
1. 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.
2. In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel.
3. 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.
4. Add the cream, cubed potato and hot pepper sauce if desired; heat through (do not boil). Top each serving with bacon, cheese and parsley. Yield: 2 servings.
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