Baked Potato Soup

CLICK FOR PRINTABLE RECIPE

Today we are featuring Baked Potato Soup.  This is a very rich and truly delicious soup.  We enjoyed this soup over our Christmas break.  It was phenomenal.  Em even enjoys it.  I have one last container in the freezer and I can't wait to get my hands (and mouth) on that soup.  Em (my 2 year old daughter) had this for dinner and loved it!  It is rich and smooth and creamy and delicious.  I garnished with shredded cheddar cheese and bacon bits, but you could garnish with any baked potato topping for a twist. 

Dinner's Ready!

 

With love from our kitchen table to yours!  XO

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Recipe adapted from Paula Deen

Baked Potato Soup

8 slices thick cut Bacon

1 onion, diced

1/2 cup all purpose flour

3 (14.5 ounce) cans chicken broth

5 potatoes, baked, peeled and smashed

1 teaspoon dried parsley flakes

2 cups half & half

1 cup sharp cheddar cheese, grated

1 cup sour cream

Salt & pepper to taste (optional)

In a heavy bottom 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. 

Add in the smashed potatoes and bacon.  Stir to combine.

Add parsley and half & half; cook for 10 minutes. 

Stir in cheese and sour cream. Stir well and serve.  Enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com