A little carrot, onion and celery diced
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| Cook in bacon drippins to make it happy |
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| A little bacon... we'll use that later |
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| Add some chicken stock and thickening |
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| A little sharp cheddar and half and half.. |
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| Coming along |
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| Ahhh.. one of my family's favorites... Baked Potato Soup |
Here's the recipe:
Baked Potato Soup
8-10 slices of bacon, diced, about 6 ounces
4 TBS butter
1/2 C diced celery
1/4 C mined carrots
1 bunch green onions (about 8 onions) thinly diced
1/3 C flour
3 C chicken broth
2 C half and half
4 Large baking potatoes, baked Peeled and diced
t tsp salt, or to taste
1/4 tsp ground black pepper
8 ounces sour cream
8 ounces shredded sharp cheddar cheese
sliced green onion for garnish
In a Dutch oven or large kettle over medium heat, cook bacon until crisp. Remove bacon to papertowel to drain and pour bacon drippings into a cup leaving 2 TBS in dutch oven, add butter, chopped onion, carrots and celery. Cook, stirring until vegetables are tender. Stir in the sliced green onion and flour until blended. Stir in chicken broth; cover and continue cooking stirring frequently until the mixture is thickened and vegetables are very tender. Stir in half-and-half, diced potatoes, salt, pepper and cheese. Continue to cook until cheese is melted. Blend about half the soup in batches until smooth (I just put an emulsion blender right into the dutch oven for a few seconds). Add blended soup back in pot and add sour cream. Cook stirring constantly until soup is hot. Serve soup garnished with bacon and green onion. Serves 8
