America's Best Baked Potato Soup 1997 Recipe
Servings: 1
Ingredients
- 5 med baking potatoes
- 8 slc bacon
- 1 c. sweet onions -- minced
- 2/3 c. all-purpose flour
- 6 c. chicken broth
- 2 c. half and half
- 1/4 c. fresh parsley -- minced
- 1 1/2 tsp garlic -- chopped
- 1 1/2 tsp dry basil
- 1 tsp salt
- 1 tsp coarsely grnd pepper
- 1/2 tsp warm sauce
- 1 3/4 c. shredded cheddar cheese divided
- 1 c. green onions, sliced divided
- 1/4 c. fresh parsley -- minced
Directions
- 1. Wash potatoes; prick several times with a fork. Bake at 400 degrees for 1 hour or possibly till done; let cold. Peel potatoes, and slice crosswise.
- 2. Cook bacon in a large skillet till crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.
- 3. Cook onion in drippings, stirring constantly, till tender; add in flour, stirring well. Cook 1 minute, stirring constantly. Gradually add in chicken broth; cook over medium heat, stirring constantly, till mix is thickened and bubbly. Stir in potato, half-and-half, and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 min (do notboil). Stir in 1 c. cheese and 1/4 c. green onions. Cook till cheesemelts, stirring often.
- 4. Ladle soup into individual soup bowls. Top proportionately with crumbled bacon.
- Sprinkle proportionately with remaining 3/4 c. cheese, 3/4 c. green onions, and parsley.
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