Baked Potato Soup

serves 8

8 slices thick cut bacon
1 onion, diced
1/2 cup all purpose flour
3 (14.5 ounce) cans chicken broth
5 potatoes, baked, peeled and smashed
1 teaspoon dried parsley flakes
2 cups half & half
1 cup sharp cheddar cheese, grated
1 cup sour cream
Salt & pepper to taste (optional)

In a heavy bottom pot cook bacon until crisp; remove and crumble, reserve drippings. Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly.  Add in the smashed potatoes and bacon.  Stir to combine. Add parsley and half & half; cook for 10 minutes.  Stir in cheese and sour cream. Stir well and serve.  Enjoy!

NOTE:  If you want your potatoes chunky, dice them instead of smashing them.

Recipe printed from
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