Friday, March 19, 2010

Baked Potato Soup


Well, here it is!  The promised recipe!

It is very delicious!  I double it for our family of six and have leftovers for most of us to have it for lunch the next day.

HINT:  Just make sure you bake the potatoes in advance!  That’s what takes the longest time.  Otherwise, the recipe is quite easy!

Baked Potato Soup

  • 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
  • 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.


  1. We love baked potato soup! It's really economical, too. I'll have to try this soon, before the weather gets too warm to even think about soup for dinner. :)