Tuesday, September 28, 2010

Baked Potato Soup

  • 2 large potato

  • 2 bacon strip, diced

  • 4 tablespoons chopped onion

  • 2 small garlic clove, minced

  • 10 teaspoons all-purpose flour

  • 1 teaspoon dried basil

  • 1/2 teaspoon pepper

  • 3 cups chicken broth

  • 1 cup half-and-half cream

  • 12 drops hot pepper sauce, optional

  • 4 tablespoons shredded cheddar cheese

  • 4 teaspoons minced fresh parsley

  • Scrub and peal potato. Cube into bite sized chunks and boil in salted water just until tender.
    In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel. In the drippings, saute onion and garlic until tender. Stir in the flour, basil and pepper until blended. Gradually add broth. Bring to a boil; cook and stir for 4minutes.
    Add the cream, cubed potato and hot pepper sauce if desired; heat through (do not boil). Top each serving with bacon, cheese and parsley.

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