Monday, November 10, 2008

Potato Soup

8 slices bacon, chopped
1 c onion, chopped
2/3 c flour
6 c chicken broth
5 large potatoes, peeled, cubed and cooked
2 c half and half
2 t minced garlic
1 1/2 t basil
1 t salt
2 t pepper
1/2 t Tabasco sauce

Cook bacon and set aside. Use some bacon grease to cook onion. Add flour and mix until dough0like ball is formed. Add broth and cook until thicker. Add remaining ingredients and simmer 10 in. Add 1 c cheddar cheese before serving and mix until blended. Serve with: grated cheese, sour cream, green onion, crushed bacon (that you cooked earlier), and parsley.

*Can use southern hash-browns instead of potatoes*


Gina said...

This sounds like the Thiriot recipe. I have made this before (given to me by JaNae!) and it is yummy! I thought of this as soon as she said potato soup!- So I'm glad you posted it, Kristen! I like to have baked potatoes one night, then later in the week have the soup with leftover baked potatoes.

Johnsons of Haymarket said...

Thank you! I'm gonna try this this week!

Brooke said...

I'm going to give it a try as well. I make a creamy potato caraway soup that I'll post--when I find my recipe. . .