This recipe is a concoction of several Potato Soup recipes put together. You may notice some of the ingredients have ranges, rather than specific amounts. Adjust however you prefer... more bacon, less cream, whatever you desire!
Photo Courtesy of MommyMeggie
Makes 4 servings
1/4 to 1/2 pound bacon, diced
1/2 onion, chopped
1 clove garlic, minced
4 tablespoons all-purpose flour
1/2 teaspoon dried basil
1/2 - 1 teaspoon pepper
4 cups chicken broth
2 - 3 large baked potatoes, cubed*
1/4 - 1/2 cup sour cream
A few shakes of hot pepper sauce
Shredded Cheddar cheese
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for several minutes, until thickened. Turn heat to low. Add the potatoes, sour cream, and hot pepper sauce; heat through but do not boil. Use potato masher to mash some of the potato chunks, if desired. Ladle into bowls. Garnish with bacon and cheese.
*For speedy cooked potatoes: Wash well. Dice up into cubes and place in microwave-safe bowl. Cover, but vent. Cook for 5 - 10 minutes until tender. Add to soup as directed.