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The Perfect Cold Night Soup

If a soup was worth writing a poem about this would be it. And you’ll have to take my word for it because Matt and I always eat every drop of this ambrosia so fast we’ve forgotten to take a picture of it every time.

Baked Potato Soup

  • 4 bacon strips, diced
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 4 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon thyme
  • 1/2 teaspoon pepper
  • 3 cups chicken broth
  • 2 large potatoes, baked, peeled and cubed
  • 1 cup cream (heavy, lite, or half-and-half)
  • 1/2 teaspoon hot pepper sauce
  • Shredded Cheddar cheese
  1. In a large pot/pan cook the bacon until done. Set bacon aside, keep at least 1 tablespoon of drippings in the pan. If you use microwave bacon than heat 1 tablespoon of olive oil for the next step.
  2. Saute cut onion and garlic in the drippings until onions are tender and translucent. Stir in flour, salt, and spices (fear not: a clumpy paste is good at this point, just don’t burn it). Mix well. Slowly add broth, mixing the entire time. Bring mixture to a boil, then boil, stirring for 2-5 minutes.
  3. Add potatoes, cream and the hot pepper sauce. Heat through but do not bring to a boil. Ladle into bowls and garnish with chopped bacon and cheese.

*can be made vegetarian by replacing veggie broth for the chicken broth and using heated olive oil instead of bacon grease.


About Jess Keller

I'm an author, speaker and chocolate eater who's chasing hard after my dreams.

One response »

  1. Pingback: No Need for Panera – Broccoli Cheddar Soup « Jessica Keller

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