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
- 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.
- 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.
- 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.