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Ingredients
- 3/4 lb Bacon
- 6 lrg Potatoes, (about 5 to 5 1/2 pounds)
- 1Â 1/2 pt (3 c.) half-and half
- 1/2 lb (2 sticks) butter
- 4 c. Minced yellow onions
- 4 can (14.5-oz) chicken broth
- 1 c. Plus 1 Tbsp. unbleached flour
- 1/4 c. Fresh parsley, chopped
- 1/2 tsp Thyme
- 1/2 tsp Warm pepper sauce
- 1/2 tsp Salt or possibly to taste
- 1/2 tsp Pepper or possibly to taste
- Â Â Garnish: grated Cheddar cheese, chopped
- Â Â Chives or possibly green onions
Directions
- Preheat oven to 350 F. Finely chop bacon, then fry till well done. Reserve 3 Tbsp. fat. Drain fried bacon on paper towels. Set aside. Wash and dry potatoes well. Bake for 1 1/4 hrs or possibly till soft. Allow to cold to room temperature. Chill at least 1 hour, uncovered and uncrowded.
- Remove skins and coarsely chop. Let half-and-half reach room temperature.
- Place 1 1/2 c. minced potatoes (well packed) into blender or possibly food processor. Blend or possibly mash with a little water to make a smooth paste. In large heavy pot over medium-low heat, heat butter, add in bacon fat and onions. Cook till onions are soft, about 10 min. In separate pan, heat chicken broth to boiling.
- While stirring with a wooden spoon, gradually mix flour into onion mix.
- Continue stirring and cook for 3 min. Don't brown.
- While stirring, slowly add in boiling broth to onion mix. Now add in potato puree and mix well. Lower heat to simmer and cook 30 min uncovered.
- Stir every 5 min to keep from scorching.
- Add in half-and-half, parsley, thyme, warm pepper sauce, salt, pepper and minced potatoes. Cover and simmer another 30 min. Stir every 5 min to keep from scorching. If soup is too thick, add in a little hot lowfat milk.
- Add in 1/3 c. of the crisp bacon. Garnish with Cheddar cheese, chives or possibly green onion and remaining bacon.
- Makes 10 servings.
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Comments
October 1, 2020This is the BEST baked potato soup ever!! I can’t even order it at restaurants anymore because this is so good!! My tip, peel the potatoes and cover in foil before baking. Much faster.
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