Baked Potato Soup
Ingredients
- 8 strips bacon, cooked and crumbled
- ¼ cup onion, minced
- ¼ cup celery, minced
- ⅓ cup flour
- 3 cups chicken stock
- 2 medium potatoes, cubed
- 1 teaspoon basil, fresh
- ½ teaspoon white pepper
- 1 cup heavy cream
- 1 cup sour cream
- Fresh parsley, chopped
- Fresh chives, chopped
- Cheddar cheese, grated
Directions
Cook bacon slowly over medium-low heat until crisp. Set the bacon aside. Add onion and celery to fat in pan and saute until tender. Add flour and chicken stock; mix well until all flour is dissolved. Continue to stir and bring to a boil. Reduce heat to a simmer. Add potatoes and let soup simmer until potatoes are tender.
Add heavy cream, sour cream, basil and white pepper; simmer for about 10 minutes until soup is hot again.
Combine chopped parsley, crumbled bacon, chives and cheese. Garnish each portion of soup with the parsley/bacon/chives/cheese mixture.
Recipe courtesy of
Jenny Lloyd, LouisburgShare this recipe
{ampz:Custom share for module}