Mmm, the perfect soup for a cold wintery day! Or, well, any day
really. This was so tasty. I usually shy away from potato soups
because they come out a bit bland, but this one had great flavor and
wasn’t too much work – not much chopping and a quick cooking time. If
you are feeding more than two people, I would highly recommend
doubling the recipe. And maybe make more bacon. Because why wouldn’t
you want more bacon?
This is one of the few samples of my new way of finding recipes to
make. I seach for titles from http://www.allrecipes.com and then sort the
results by rating. If a recipe has a ton of good reviews (often with
helpful comments on what to do to make it even better), then I figure
it’s a good recipe to try. This soup had over 1,300 positive reviews
– so I went with the masses and was pleased to agree with them all.
You can check out the original post here:
* 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 (i often use whole milk instead)
* 1/2 teaspoon hot pepper sauce
* Shredded Cheddar cheese
* Minced fresh parsley
1. In a large saucepan, cook bacon until crisp. Drain, reserving 1
tablespoon drippings. Set bacon aside. Saute onion and garlic in the
drippings until tender. Stir in flour, salt, basil and pepper; mix
well. Gradually add broth. Bring to boil; boil and stir for 2 minutes.
Add the potatoes, cream and hot pepper sauce; heat through but do not
boil. Garnish with bacon, cheese and parsley.