It’s snowing and cold again today. When the weather’s like this, I can’t live without this soup.
It takes about 20-30 minutes to make and I typically have everything on hand. Bacon, green onions, cheese and heavy cream are basic staples around our house.
This recipe is from the Favorites cook book; given to me by my mom, it’s chock full of fabulous recipes.
Totally ignore the fact that I can’t spell tabasco. Sheesh.
Typically, I’ll add chicken for an even heartier meal. The bacon, is a must. ABSOLUTE MUST. The more the better. I typically cook up a pound of bacon and that tends to disappear just as quickly as the soup.
Baked Potato Soup
adapted from Favorites, serves 4-6
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 cup onions, finely chopped
- 4 cups broth (chicken, vegetable or beef)
- 4-6 red potatoes (yukon gold are awesome, too), peeled and chopped
- 2-4 carrots, peeled and chopped
- salt and pepper to taste
- dash tabasco sauce
- 2-4 cloves garlic (or garlic powder)
- 1 cup half and half (whole milk works, too!)
- 5 leaves basil, chopped
- green onions, chopped
- sharp cheddar, grated
- 1 package bacon, crumbled
Peel and chop all veggies in advance. In a large pot, melt butter on medium high with onions until onions are clear. Add flour and mix together (will look like a paste). Add broth, potatoes, carrots, salt, peppper, tabasco and garlic. Make sure liquid covers vegetables, add more water if needed. Cook on medium high for 15-20 minutes or until vegetables are tender.* Add half and half, basil and warm all the way through. Serve with green onions, cheddar and bacon.
*To cook your veggies faster, chop your vegetables smaller.