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

Yum!

Serves 6.