Makeover Baked Potato Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
3 medium potatoes |
5 bacon strips, diced |
1 medium onion, chopped |
1/4 cup plus 3 tablespoons king arthur unbleached all-purpose flour, divided |
6 cups reduced-sodium chicken broth |
1/4 cup minced fresh parsley |
2 garlic cloves, minced |
1-1/2 teaspoons dried basil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 to 1-1/2 teaspoons hot pepper sauce |
2 cups milk |
1/2 cup shredded sharp cheddar cheese |
1/4 cup chopped green onions (white portion only) |
additional parsley, cheese, green onions and crumbled cooked bacon, optional |
Directions:
1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-12 minutes or until tender, turning once.
2. Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels.
3. In the drippings, saute onion until tender. Stir in 1/4 cup flour; cook and stir for 5-7 minutes or until golden brown. Gradually stir in broth. Add the parsley, garlic, basil, salt, pepper and hot pepper sauce. Bring to boil; cook and stir for 2 minutes or until thickened.
4. In a small bowl, whisk the remaining flour with milk until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
5. Peel and cube potatoes; add to soup. Add bacon. Cook and stir until heated through. Add cheese and green onions; stir just until cheese is melted. Garnish with additional parsley, cheese, green onions and bacon if desired. Yield: 8 servings (2 quarts).
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