Entree, Soup

Baked Potato Soup

This recipe is brought to you by Paula Deen. While not the thing to eat if you’re worried about your cholesterol, it is nevertheless very yummy.

  • 8-10 slices of bacon
  • 1 onion, diced
  • 1⁄2 cup all purpose flour
  • 3 14.5 oz cans chicken broth
  • 5 potatoes, baked, peeled, and diced
  • 1  teaspoon dried parsley flakes
  • 2  cups half & half
  • 1 cup sharp cheddar cheese, grated
  • 1 cup sour cream

In a Dutch oven, or stock pot, cook bacon until crisp; remove and crumble, reserve drippings. Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in diced potatoes, parsley bacon and half & half cook for 10 minutes. Stir in cheese and sour cream. Garnish with cheese, bacon and sour cream.

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