Print
Email
Add a photoServings: 1
Ingredients
- 8 slc bacon fried crisp
- 1 c. diced yellow onion
- 2/3 c. flour
- 6 c. chicken broth
- 4 c. diced peeled baked potato
- 2 c. heavy cream
- 1/4 c. minced fresh parsley
- 1 1/2 tsp granulated garlic
- 1 1/2 tsp dry basil
- 1 1/2 tsp Tabasco sauce
- 1 1/2 tsp coarsely-grnd black pepper
- 1 c. grated Cheddar cheese
- 1/4 c. diced green onion
Directions
- Chop bacon. Set aside. Cook onions in drippings over medium-high heat till transparent. Add in flour stirring to prevent lumps. Cook for 3 to 5 min till mix just begins to turn golden brown. Add in broth (it helps if it is hot) gradually, stirring constantly with whisk till thickened.
- Reduce heat to simmer and add in potatoes, cream, bacon, parsley, garlic, basil, Tabasco, and black pepper. Simmer 10 min. Don't Boil. Add in cheese and green onion. Stir till cheese melts. This can be made ahead up to the point of adding the cheese and onion.
- Reheat the soup very slowly and gently. Be careful which it does not boil. Then add in the cheese and green onion. Of course if there is any leftover it reheats beautifully. I have never tried freezing it.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
