I've had several requests for the Baked Potato Soup that we enjoyed at Thanksgiving.
Here is the recipe:
3 bacon strips
1 small onion, chopped
1 garlic clove, minced
3 Tbls. flour
1 tsp salt
1/4 tsp. dried basil
1/2 tsp. pepper
3 cups chicken broth
2 large potatoes, baked, peeled and cubed (about 2 cups)
1 cup half and half cream
Minced fresh parsley (or dried parsley)
Shredded cheddar cheese
In a large saucepan, cook bacon until crisp. Drain, reserving 1 Tbls. drippings. Set bacon aside. Saute onion and garlic in the drippings, until tender. Stir in flour, salt, basil, and pepper; mix well. Gradually add broth. Bring to a boil; boil and stir for 2 minutes. Add the potatoes and cream; heat through but do not boil. Garnish with bacon, cheese and parley. Yield 4-5 servings.
Hints: I cooked up a rotisserie chicken we had purchased from the supermarket. Most of the meat was gone but I cooked what was left in water and used this as the chicken broth for my soup. The meat that I was able to rescue, I used in the soup also. Also, I left the peel on the potato.
This is an "amazingly" good soup recipe!