Thursday, January 27, 2011

Baked Potato Soup

I made this baked potato soup back when I was bakin' bacon. I honestly don't use the entire package of bacon for the soup. I cook the whole package because people start dropping by the kitchen to grab a strip.  Of course I don't partake in any bacon sampling... it's those 'other' people that live here.

What you need:
  • 1 package of bacon, cooked & crumbled (reserve 1 tablespoon of the drippings)
  • 1 small onion, chopped
  • 1/4 cup carrot, chopped
  • 1/4 cup celery, chopped
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 3 cups chicken broth
  • 5 medium baked potatoes, halved lengthwise and potato scooped out (potatoes that have already been baked)
  • 1 cup milk
  • shredded cheddar cheese
  • sour cream
  • chopped green onion
 What you do:
  1. Saute onion, carrot and celery in the bacon drippings until tender.
  2. Stir in flour, salt, basil and pepper.
  3. Slowly add broth. 
  4. Bring to boil. Let mixture simmer for about 15 minutes. 
  5. Add the potatoes and milk. Let simmer until you are ready to serve. Feel free to add more milk or broth if you desire a thinner soup. For a smoother soup use a hand blender.
  6. Garnish soup with lots of bacon, cheese, sour cream and green onions. 

PS- Please don't throw away those potato skins, make baked potato skins. I'll show you how I make mine someday.

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