Monday, March 7, 2016

Baked Potato Soup

Ingredients for 8 servings

½ cup all purpose flour
1 cup sharp cheddar cheese, grated
1 cup sour cream
1 onion, diced
1 teaspoon dried parsley flakes
2 cups half & half
3 (14.5 ounce) cans chicken broth
5 potatoes, baked, peeled and smashed
8 slices thick cut Bacon
Salt & pepper to taste (optional)


In a heavy bottom pot cook bacon until crisp; remove and crumble, reserve drippings.

Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly.

Gradually add chicken broth; cook, stirring constantly until thickened and bubbly.

Add in the smashed potatoes and bacon.  Stir to combine.

Add parsley and half & half; cook for 10 minutes.

Stir in cheese and sour cream. Stir well and serve.

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