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.
With love from our kitchen table to yours! XO
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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!