Baked potato soup

Baked potato soup

This is a loaded baked potato soup recipe made famous by a local southwest Virginia restaurant.

Prep Time

30

Minutes

Total Time

1:00

Hr:Mins

Makes

8

Servings

4
Large Baked potatoes. Do NOT microwave
6
Slices of bacon fried crisp saving drippings
2/3
cup Flour
1
Cup Diced yellow onion
6
cups Hot chicken broth
2
Cups Heavy cream
1/4
Cup Chopped parsley,
1 1/2
Teaspoon Garlic powder
1 1/2
teaspoon Dried basil
1 1/2
teaspoon salt
1 1/2
Teaspoon Red pepper or Tabasco
1 1/2
Teaspoon Coarse black pepper
1
Cup Grated cheddar cheese (reserve 1/4 cup for topping)
1/4
cup Chopped green onions, white part only. Reserve green for topping
  1. Cook and crumble bacon. Reserve drippings in pan. Cut baked potatoes in half, scoop out meat. Chop half the peels, discard the rest. Cook yellow onions in bacon drippings until transparent (about 3 minutes). Add flour, stirring to prevent lumps; cook 3 to 5 minutes until mixture just begins to turn golden. Gradually add 2 cups hot chicken broth whisking to prevent lumps, until mixture thickens. Pour into a large saucepan and add remaining chicken broth. Reduce heat to simmer. Whisk in potatoes, peels, cream, chopped bacon, parsley, garlic powder, basil, salt, pepper sauce and black pepper. Add cheddar cheese and green onions until cheese melts thoroughly. Top with chopped bacon and chopped green of green onion and grated cheese
Makes Servings

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.