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--- recipes:baked_potato_soup [2011/02/12 12:26] – created billh
+++ recipes:baked_potato_soup [2013/12/27 14:39] (current) – billh
@@ Line 3: / Line 3: @@
 ===== Info =====
 ^Given By:  |  Bill  |
-^Preparation Time:  |  30  |
+^Preparation Time:  |  1.5 hours  |
-^Serving Size:  |  4  |
+^Serving Size:  |  8  |
+{{ :recipes:dsc01154.jpg?direct&300|}}
 ===== Ingredients =====
-  * 3 bacon strips, diced
+**Prep**
-  * 1 small onion, chopped
+  * 4.5 to 5 lbs Russet baked potatoes, peeled and cubed
-  * 2 cloves garlic, minced
-  * 3 tablespoons all-purpose flour
-  * 1 teaspoon salt
-  * 1 teaspoon dried basil
-  * 1/2 teaspoon pepper
-  * 3 cups chicken broth
-  * 2 large baked potatoes, peeled and cubed
-  * 1 cup half-and-half cream
-  * 1/2 teaspoon hot pepper sauce
-  * Shredded Cheddar cheese
-  * Minced fresh parsley
-===== Instructions =====
+**Start**
-(potatoes should be baked before starting)
+  * 6-10 bacon strips, diced (can use as little as 3 if you don't want bacon as a garnish)
+  * 2 medium sized onions, diced
+  * 5 cloves garlic, minced
+  * 6 tablespoons all-purpose flour
+  * 2 teaspoons salt
+  * 2 teaspoons dried basil
+  * 1 teaspoon pepper
-In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
+**Broth**
+  * 6 cups chicken broth
-===== Photos =====
+**Finish**
+  * 2 cups half-and-half cream
+  * 1/2 teaspoon hot pepper sauce
+**Garnishments**
+  * The bacon from above
+  * Shredded Cheddar cheese
+  * Chives
+  * Sour Cream
+===== Instructions =====
+  - In a stockpot, peel, cube, and boil potatoes in salted water for approx 20 minutes.  Continue below, but when potatoes are finished, drain and cover the pot until you are ready to add the potatoes.
+  - In another stock pot, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside.
+  - Saute onion and garlic in the drippings until tender.
+  - Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes.
+  - Add the potatoes, half-and-half cream, and hot pepper sauce; heat through but do not boil.