Friday, April 1, 2011

Baked Potato Soup

  • 3 bacon strips
  • about a 1/8 tsp onion salt (you can use chopped onions instead, if you'd like - as many as you'd like.  I am not an onion fan.)
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon dried basil  
  • pinch red pepper flakes
  • 1/2 teaspoon pepper
  • 2 cans Swanson's chicken broth (We use the all natural kind with no msg)
  • Red potatoes, diced (add as many as you'd like. We like ours with lots of potato.)
  • 1 cup whipping cream
  • Tabasco to taste (We do about 4-5 drops)
  • Shredded Cheddar cheese
  1. In a large saucepan, cook bacon until crisp. Set bacon aside and keep the bacon drippings in the pan.
  2. Saute onion salt and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well.
  3. Gradually add broth. Bring to boil; boil and stir for 2 minutes. 
  4. Add the potatoes to the pot and boil them for about 12 minutes.
  5. Add cream and Tabasco to the pot and stir to mix.
  6. Serve;  Garnish with bacon and cheese.

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