Loaded Baked Potato Soup
A community recipe by mardibugNot tested or verified by Nigella.com
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Chop bacon; set aside. Cook onions and garlic in drippings over medium heat until transparent. Add flour stirring to prevent lumps. Cook for 3-5 minutes until mixture just begins to turn golden. Add broth (it helps if it is warm) gradually, stirring constantly with whisk until thickened. Reduce heat to simmer. Add potatoes, cream, parsley, Tabasco, and black pepper. Simmer 10 minutes. DO NOT BOIL. Add cheese, stirring until melted. To serve: ladle into bowls & top with a dollop of sour cream and sprinkle with reserved bacon, green onions, and cheese.
Introduction
This is one of those "comfort food" type of soups. Serve when it's really chilly outside to warm you to the bone; or let it cool to room temperature & serve it as a starter in the summer time to wet appetites!This soup can be made ahead up to the point of adding the cheese and onion. Reheat the soup very slowly and gently. Be careful that it does not boil. Then add the cheese. Of course if there is any leftover it reheats beautifully.
Ingredients
Serves: 0
- 8 slices bacon (fried crisp drippings reserved)
- 4 cups diced and peeled baking potatoes
- 1 cup diced yellow onions
- 2 cloves minced garlic
- ⅔ cup flour
- 6 cups chicken broth
- 2 cups cream
- ¼ cup chopped fresh parsley
- 1½ teaspoons tabasco
- 1½ teaspoons black pepper
- 1 cup grated Cheddar cheese
- ¼ cup diced scallions
- sour cream
Method
Loaded Baked Potato Soup is a community recipe submitted by mardibug and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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