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Baked Potato Soup

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Member since 2007

Serves | Prep Time | Cook Time


1/4 cup diced green onions
2 cups heavy cream
1 cup Cheddar cheese, grated
4 cups baked potatoes, peeled and cubed
1 1/2 tsp pepper
6 cups chicken broth
1 1/2 tsp hot sauce
2/3 cup all-purpose flour
1 1/2 tsp salt
1 cup yellow onions, finely chopped
1 1/2 tsp basil
8 slices bacon
1/4 cup fresh parsley, chopped
1 1/2 tsp minced garlic
chopped parsley for garnish

Fry bacon until crisp. Crumble bacon and reserve drippings.

Cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps. Cook 3 - 5 minutes until mix just begins to run 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 black pepper. Simmer 10 minutes; DO NOT BOIL. Add grated cheese and green onions. Heat until cheese melts smoothly.

Garnish each serving as desired with chopped parsley.

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