Baked Potato Soup

This soup is great, but you have to follow the directions exactly.  For example, you have to bake the potatoes first.  It just doesn’t taste the same if you don’t.  Got this one from the Paula Deen’s magazine. 

8 slices of bacon
1 medium onion diced
1/2 C flour
3 14oz cans of chicken broth
5 large baked potatoes, peeled and cubed
1 tsp of dried parsely
1 1/2 tsp of salt
1 tsp of pepper
2 C (1 pint) of half and half
1 C of grated cheddar cheese
1 C of sour cream

Bake the potatoes.  Let them cool then peel and cube them.  Cook the bacon in a large dutch oven.  When bacon is crispy, remove to plate.  Place onions in the bacon grease to cook.  When onion is translucent, sprinkle 1/2 C of flour over the onions.  Stir constantly and cook for one minute.  Gradually add the chicken broth (about 2 C at a time) stirring constantly till all broth has been incorporated and mixture is thick and bubbly.  Add potatoes, parsley, salt, pepper and cream.  Stir well, cook 10 minutes.  Add cheese and sour cream.  Serve until cheese and sour cream are melted.  Then it is ready to serve!


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