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Thursday, April 23, 2015

Scrumptious Baked Potato Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 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

Recipe

  • 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.

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