Baked Potato Soup

Baked Potato Soup

adapted from *All Recipes*

INGREDIENTS:

·       3 bacon strips, diced ·       1 small onion, chopped ·       1 clove garlic, minced ·       3 tablespoons all-purpose    flour ·       1 teaspoon salt ·       1 teaspoon dried basil ·       1/2 teaspoon pepper

·       3 cups chicken broth

·       2 large baked potatoes, peeled and cubed

·       1 cup half-and-half cream

·       1/2 teaspoon hot pepper sauce

·Shredded Cheddar cheese

DIRECTIONS:

1.	1. In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. 2. Caramelize onion and garlic in the drippings until tender, golden, and sugary (this can sometimes take up to an hour.  You want low and slow heat.  If you want this to be quick, you can just sauté them and not worry about caramelizing). 3. Stir in flour, salt, basil and pepper; mix well. 4. Gradually add broth. Bring to boil; boil and stir for 2 minutes. 5. Add the potatoes, cream, bacon and hot pepper sauce; heat through but do not boil. Garnish with cheese.

·       3 bacon strips, diced

·       1 small onion, chopped

·       1 clove garlic, minced

·       3 tablespoons all-purpose    flour

·       1 teaspoon salt

·       1 teaspoon dried basil

·       1/2 teaspoon pepper

1.     

1. In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside.

2. Caramelize onion and garlic in the drippings until tender, golden, and sugary (this can sometimes take up to an hour.  You want low and slow heat.  If you want this to be quick, you can just sauté them and not worry about caramelizing).

3. Stir in flour, salt, basil and pepper; mix well.

4. Gradually add broth. Bring to boil; boil and stir for 2 minutes.

5. Add the potatoes, cream, bacon and hot pepper sauce; heat through but do not boil.

Garnish with cheese.