Thursday, December 17, 2009

Devine Baked Potato Soup

BAKED POTATO SOUP aka“Hard Rock Café Baked Potato Soup.”

Give yourself enough time to make this. You need to bake the potatoes and allow them to cool before you begin on the soup.

8 slices bacon, fried crisp and crumbled (plus additional for garnish).....I use the microwave bacon to save time and it's easy cleanup!

3 T. butter

1 C diced yellow onions

1/3 C flour

6 C hot chicken broth (6 cups water plus 6 chicken bullion cubes)

4 C (or more) cooled, peeled, diced baked potatoes

2 C whipping cream

1 – 2 TBSP dried parsley

1 t. granulated garlic

1 ½ t. dried basil

1 ½ t. salt

1 ½ t. coarse black pepper

1 C shredded cheddar cheese (plus additional for garnish)

¼ C sliced green onions (plus additional for garnish)

Cook onions in 2 T. butter over medium-high heat until transparent, about 3 minutes. Add 1 T. butter. Once it melts, add flour stirring to prevent lumps; cook 3-5 minutes, until mixture turns golden. Add chicken broth gradually, whisking to prevent lumps. Continue whisking and allow to boil, until mixture thickens, 3-5 minutes. Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic, basil, salt, and pepper. Simmer 10 minutes, do not allow to boil. Add cheese and green onions, heat until cheese melts smoothly. Garnish with additional bacon, cheese, and green onions.

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