12 January 2011

baked potato soup

I originally got this recipe from Laurel Jenkins when I visited their newly-three family in Germany :) Now it's one of our winter favorites. I bake the potatoes when I'm hanging around the house doing chores and leave them on the counter to cool until it's time to make dinner.

8 slices bacon, cut up into little pieces
     Cook over medium heat in Dutch oven til rendered and crisping. Remove with a slotted spoon onto paper towels. Pour off about half of the fat from your pan. Add:
1 medium onion, chopped
     Cook in drippings until translucent. Add:
2/3 c flour
     Stir to prevent lumps. As they turn golden slowly pour in:
6 c hot chicken stock
     whisking until liquid thickens. Bring to a simmer. Return bacon to pot and add:
6 medium baked potatoes, partially peeled and diced
2 c whole milk or cream
1/4 c chopped parsley
2 t garlic
2 t basil
1 t Tabasco or a few chopped up little red chili pepper
1 t salt
1 1/2 t pepper
     Simmer 10 minutes. Don't boil! Add:
1 c grated cheddar cheese
1/4 c chopped green onions


Serves 6.


Liz said...

I know this is good. But I am waiting for white chicken chili :)
Love you!

Mana said...

Post pics of it! :)
It sounds yum!!!