America's Best Baked Potato Soup
5 medium potato 8 slices bacon 1 cup onion -- chopped 2/3 cup flour 6 cups chicken broth 2 cups half and half 1/4 cup fresh parsley -- chopped 1 1/2 Teaspoons garlic -- - minced 1 1/2 Teaspoons dried basil 1 teaspoon salt 1 teaspoon coarsely ground pepper 1/2 teaspoon hot sauce 1 3/4 cups shredded cheddar cheese -- divided 1 cup green onions -- sliced -- divided 1/4 cup fresh parsley -- chopped 1. Wash potatoes; prick several times with a fork. Bake at 400 degrees for 1 hour or until done; let cool. Peel potatoes, and slice crosswise. 2. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. 3. Cook onion in drippings, stirring constantly, until tender; add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in potato, half-and-half, and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes (do not boil). Stir in 1 cup cheese and 1/4 cup green onions. Cook until cheese melts, stirring often. 4. Ladle soup into individual soup bowls. Top evenly with crumbled bacon. Sprinkle evenly with remaining 3/4 cup cheese, 3/4 cup green onions, and parsley. All in one --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
