Baked Potato and Bacon Soup
Deb
ingredients
- 2 6-8 ounce baking potatoes
- 3 tablespoons butter
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 3 tablespoons flour
- 1/2 teaspoon crushed dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 cups half-and-half, light cream or milk
- 1 1/4 cups (5 ounces) shredded cheddar cheese
- 1 cup chicken broth
- 8 slices bacon, crisp-cooked, drained and crumbled
- 2 tablespoons thinly sliced green onion
- 1/4 cup sour cream
directions
- 1
Scrub the potatoes, pierce and bake at 425° for 40-60 minutes or until tender, cool. You may peel the potatoes or leave the skin on. Dice the potatoes and set aside.
- 2
In a large saucepan or dutch oven, melt butter over medium heat. Add onions and celery. Cook and stir the vegetables about 5 minutes or until crisp-tender.
- 3
Stir in flour, thyme, salt and pepper. Add half-and-half all at once. Cook and stir for 5 to 6 minutes, or until mixture is thickened and bubbly.
- 4
Add the potatoes, 1 cup of the cheese and the broth, stir the soup mixture until the cheese melts. Slightly mash the potatoes with the back of a spoon or use a potato masher.
- 5
For the topping, reserve 2 tablespoons of the bacon pieces. Stir the remaining bacon and 1 tablespoon of the green onion into the soup. Heat through.
- 6
To serve, top each serving with reserved bacon, remaining 1/4 cup cheese, green onions and sour cream.
Source: Deb
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