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Baked Potato Soup

From Cooking with Paula Deen, Jan/Feb 2006

Ingredients
  1. 8 slices bacon
  2. 1 onion, diced
  3. 1/2 cup all-purpose flour
  4. 3 (14.5-ounce) cans chicken broth
  5. 5 potatoes, baked, peeled and cubed
  6. 1 teaspoon dried parsley flakes
  7. 1 teaspoon salt
  8. 1/2 teaspoon pepper
  9. 2 cups half-and-half
  10. 4 ounces grated, sharp Cheddar cheese
  11. 1 cup sour cream
Instructions
  1. In a Dutch oven over medium heat, cook bacon until crisp; remove and crumble, reserving drippings.
  2. Cook onion in bacon drippings until tender; stir in flour and cook for 1 minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Add cubed potatoes and next 4 ingredients; cook for 10 minutes.
  3. Stir in cheese and sour cream, stirring until cheese melts. Serve immediately.
Makes 6 - 8 servings