Baked Potato Soup

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8 slices bacon, fried crisp (Retain drippings)

1 cup diced onion

2⁄3 cup flour

6 cups chicken broth

4 cups peeled baked potatoes, cubed

2 cups light cream (or 1/2 c. water and 2 cans of evaporated milk)

1⁄4 cup chopped fresh parsley (optional)

1 1⁄2 teaspoons garlic powder

1 1⁄2 teaspoons dried basil

1 1⁄2 teaspoons Tabasco sauce (optional)

1 1⁄2 teaspoons fresh coarse ground black pepper

1 cup grated cheddar cheese

1⁄4 cup diced green onion


1. Chop cooked bacon & set aside. Cook onions in bacon drippings over medium high heat until transparent. Add flour, stirring to prevent lumps.

2. Cook for 3 to 5 minutes until mixture begins to turn golden.

3. Add broth gradually, whisking constantly until thickened. Reduce heat to simmer. Add potatoes, cream, bacon, parsley, garlic, basil, Tabasco sauce, and black pepper.

4. Simmer ten minutes on low heat. Serve in bowls. Top with cheese and green onion.

Bon Appetit!

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