Scrumptious Baked Potato Soup |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This recipe came from my mother's collection. It's such wonderful comfort food! *Note* Never boil a cream based soup. Heat it just to the boiling point, then remove from heat. Boiling it will cause your soup to curdle. Ingredients:
1/4 cup butter or 1/4 cup margarine |
1/2 cup chopped onion |
2 minced garlic cloves |
1/4 cup all-purpose flour |
1 (14 1/2 ounce) can chicken broth |
1 1/2 cups heavy cream |
1 lb russet potato, baked (about 3 medium) |
salt, to taste |
fresh ground black pepper, to taste |
5 slices bacon, cooked and crumbled |
3/4 cup shredded cheddar cheese |
sliced green onion |
Directions:
1. Melt butter in large heavy bottomed saucepan over medium heat.
2. Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until tender.
3. Stir in flour.
4. Gradually stir in broth and heavy cream.
5. Scoop potato pulp from one potato; mash. Add pulp to broth mixture.
6. Cook over medium heat, stirring occasionally, until mixture just comes to a boil.
7. Dice remaining potato skin and potato(es); add to soup. Heat through.
8. Season with salt and pepper. Top each serving with bacon, cheese and green onion.
|
|