The warm goodness of soup hits the spot on a chilly day. Chilly weather is rare here in Texas, so when I find myself in the midst of a nippy day, I quickly reach for my favorite soup recipes. I've been making this potato soup for over 10 years and it remains a hit every time. Yummy enough to be devoured by kiddo's and hearty enough to leave adults content (i.e. the husband!) we find it to be truly scrumptious!
Baked Potato Soup
6 average size potatoes baked, cooled, peeled and cubed
8 slices bacon, cooked crisp and crumbled
1 medium yellow onion, chopped
2/3 cup flour
8 cups chicken broth
2 cups milk
2 cups sharp cheddar cheese, shredded
1/4 cup chopped fresh parsley
1 1/2 tsp. garlic powder
1 1/2 tsp. salt
1 1/2 tsp. pepper*
In the bottom of a stock pot, cook bacon until crisp, remove and drain on paper towels. Leave the bacon drippings in the bottom of the pot and, over medium-high heat, add the chopped onion and saute until tender. Add flour, cooking and stirring until well combined and beginning to brown, about 2-3 minutes. Add chicken broth, whisking well to prevent lumps. Allow to thicken, cooking about 5 minutes more. Add remaining ingredients: chopped potatoes, milk, parsley, garlic powder, salt, pepper, cheddar cheese and crumbled bacon. Once milk has been added, do not allow soup to boil as this will break down the milk proteins and produce a watery soup. Simmer, stirring occasionally, until cheese had melted. Dish some up and top with additional shredded cheese and parsley, if desired. Enjoy!
*Live-It-Up Variation: For more kick in your soup, add 1/4 to 1/2 tsp. Tabasco sauce.