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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a great stay inside and watch it rain or snow kinda soup...Add some crusty bread.....OH YEAH BUDDY.......;-) Ingredients:
6 to 8 slices bacon, fried crisp, drippings reserved |
1 cup onions diced |
2/3 cup flour |
6 cups hot chicken stock |
4 cups baked potatoes peeled and cubed |
2 cups heavy cream |
1/4 cup parsley chopped |
1 1/2 teaspoons granulated garlic |
1 1/2 teaspoons dried basil |
1 1/2 teaspoons salt |
1 1/2 teaspoons red pepper sauce |
1 1/2 teaspoons coarsely ground pepper |
1 cup cheddar cheese |
1/4 cup green onions, white part only diced |
Directions:
1. Chop cooked bacon. Reserve.
2. Cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes.
3. Add flour, stirring to prevent lumps.
4. Cook 3-5 minutes until mixture just begins to run golden.
5. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper.
6. Simmer for 10 minutes; do not allow to boil.
7. Add grated cheese and green onions.
8. Heat until cheese melts smoothly.
9. Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.
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