Wednesday, October 14, 2009

Baked Potato Soup

Cooler weather is upon us and that means time for slow cooker/dutch oven cooking. This is one I use with my dutch oven. I stumbled upon it and have tweaked it to make it all mine. No doubt there are ways to make this healthier... and probably easier... but it is so yummy as is!


6 strips of bacon, diced
1 small onion, chopped
2 cloves garlic, chopped
1/4 cup + 2 tbsp flour
salt & pepper, to taste
1/2 tsp dried basil
6 cups chicken (or veggie) broth
4 large potatoes, BAKED then peeled and cubed
2 cups half & half
1 tsp hot pepper sauce (I use Sriracha but Tabasco would work as well.)

In a large pot, or dutch oven, cook bacon bits until crisp. Set bacon aside. Drain liquid, reserving 1 tbsp of drippings. Saute onion and garlic in drippings until tender. Stir in flour, salt, pepper & basil. Mix well. (It will be lumpy).

Gradually add in the broth, stirring continuously. Bring to a boil and stir for about 2 minutes. Reduce heat and add in potatoes and cream- but do not boil. Add a drop of hot sauce, then adjust seasonings as needed. Let simmer until heated through or until read to serve.

Garnish with some shredded cheese and bacon bits.

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