Americas Best Baked Potato Soup Recipe

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Servings: 1

Ingredients

  • 5 med potato
  • 8 slc bacon
  • 1 c. onion -- minced
  • 2/3 c. flour
  • 6 c. chicken broth
  • 2 c. half and half
  • 1/4 c. fresh parsley -- minced
  • 1 1/2 tsp garlic -- - chopped
  • 1 1/2 tsp dry basil
  • 1 tsp salt
  • 1 tsp coarsely grnd pepper
  • 1/2 tsp warm sauce
  • 1 3/4 c. shredded cheddar cheese -- divided
  • 1 c. green onions -- sliced -- divided
  • 1/4 c. fresh parsley -- minced

Directions

  1. 1. Wash potatoes; prick several times with a fork. Bake at 400 degrees for 1 hour or possibly till done; let cold. Peel potatoes, and slice crosswise.
  2. 2. Cook bacon in a large skillet till crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.
  3. 3. Cook onion in drippings, stirring constantly, till tender; add in flour, stirring well. Cook 1 minute, stirring constantly. Gradually add in chicken broth; cook over medium heat, stirring constantly, till mix is thickened and bubbly. Stir in potato, half-and-half, and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 min (don't boil). Stir in 1 c. cheese and 1/4 c. green onions. Cook till cheese melts, stirring often.
  4. 4. Ladle soup into individual soup bowls. Top proportionately with crumbled bacon.
  5. Sprinkle proportionately with remaining 3/4 c. cheese, 3/4 c. green onions, and parsley. All in one

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