2 larged baked potatoes, cubed and peeled (if desired)
1 cup half and half
1/2 tsp hot pepper sauce
shredded cheddar cheese
minced fresh parsley (optional)
Instructions
In large saucepan, cook bacon until crisp. Drain, reserve 1 TBSP drippings. Set bacon aside. Saute onion and garlic in the drippings until tender (can omit this step and saute in EVOO instead). Stir in flour, salt, basil & pepper, mix well. Gradually add broth. Bring to a boil; boil and stir for 2 min.
Add the potatoes, cream, and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese, and parsley.
Originally Submitted
1/1/2010
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