It’s definitely a soup kind of day here. You know the type – chilly, cloudy, with precipitation that fluctuates between rain, snow and sleet. Not at all what you want to see in mid-April, but apparently the weather and the calendar aren’t on the same page. So, in the spirit of “when
the weather life hands you lemons, make lemonade,” I’m going to make a batch of soup tonight.
Baked Potato Soup
3 bacon slices
1 onion, diced
1 garlic clove, minced
3 tablespoons flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth or stock
2 large potatoes, baked, peeled and cubed
1 cup half-and-half
shredded cheddar cheese, minced parsley, green onions, red pepper flakes and sour cream for toppings
Note: If you don’t have bacon, just substitute some olive oil for sauteing the onions and garlic. It’ll work just fine.
In a large stock pot, cook the bacon. Remove from the pan and drain on paper towels.Crumble into bite-sized pieces.
Discard some of the bacon grease, leaving about a tablespoon or so in the pot. Add the onion and garlic to the pot and saute until soft. Stir in the flour, salt, pepper and basil. Continue to stir and slowly pour in the stock, stirring constantly. Bring the broth up to a boil and cook for a few minutes, stirring often. Add in the cream and potatoes. Heat through, but do not boil. (If desired, extra cheese can be added to the soup with the cream.)
Serve with shredded cheese, parsley, green onions, sour cream, bacon crumbles and red pepper flakes.
Adapted from All Recipes