Friday, October 21, 2011

Baked Potato Soup


Servings: 4

INGREDIENTS:
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, cooked, cooled slightly, peeled and cubed
1 cup half-and-half cream
18th teaspoon pureed chipotle peppers in adobo sauce OR 1/4 teaspoon hot sauce

TOPPING:
Shredded Cheddar cheese/chopped green onion/the cooked bacon
Minced fresh parsley

DIRECTIONS:
1.In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes and then if you wish use an immersion blender to puree do so now, then add cream and hot pepper sauce; heat through but do not boil.
Serve and garnish with bacon, cheese and parsley.

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