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BAKED POTATO SOUP


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Serves 8 | Prep Time | Cook Time

Ingredients

8 Bacon slices - fried & crumbled
1 cup Yellow onions - diced
2/3 cups Flour
6 cups Chicken stock - hot
4 cups Potatoes - baked, diced & Peeled
2 cups Heavy cream
1/4 cup Parsley - chopped
1 1/2 tsp. Granulated garlic
1 1/2 tsp. Salt
1 1/2 tsp. Red pepper sauce
1 1/2 tsp. Coarse black pepper
1 cup Cheddar cheese - grated
1/4 cup Green onions - diced


Chop bacon; reserve.


Cook onions in remaining drippings over medium high heat until transparent, about 3 minutes.


Add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden.


Add chicken stock gradually, whisking to prevent lumps until liquid thickens.


Reduce heat to simmer and add potatoes, cream, chopped bacon,


parsley, garlic, basil, salt, pepper sauce and plack pepper.


Simmer for 10 minutes; do not allow to boil.


Add grated cheese and green onions, heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese and


chopped parsley.


8 Servings


Marlene


Pairs Well With


Notes

If you can stand this without the bacon you can have vegetable soup. However, bacon high lights the flavour.

A dash of local for every season
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