Wednesday, December 23, 2009

Potato Soup

Potato Soup

8 slices bacon, fried crisp. Retain drippings.

1 c. diced yellow onion

2/3 c. flour

6 c. chicken broth

4 c. diced peeled baked potato

2 c. half & half

1/4 c. chopped fresh parsley

1 1/2 t. granulated garlic

1 1/2 t. dried basil

1 1/2 t. Tabasco sauce

1 1/2 t. coarse ground black pepper

1 c. grated cheddar cheese

1/4 c. diced green onion

Chop cooked bacon. Set aside. Cook onions in bacon drippings over medium high heat until transparent. Add flour, stirring to prevent lumps. Cook for 3 to 5 minutes until mixture begins to turn golden. Add broth gradually, stirring constantly with whisk until thickened. Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic, basil, Tabasco sauce, and black pepper. Simmer ten minutes. Do not boil. Add cheese and green onion. Stir until cheese melts.

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