Baked Potato Soup
Recipe from Smithfield

This has got to be almost the epitome of Southern comfort food.



by 5  people


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Ingredients
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    8   slices 
    Smithfield Naturally Hickory Smoked Bacon
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    1   
    onion, diced
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    1/2  cup 
    all purpose flour
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    3  14 1/2 ounce cans 
    chicken broth
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    5   
    potatoes, baked, peeled and diced
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    1   teaspoon 
    dried parsley flakes
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    2   cups 
    half & half
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    1   cup 
    sharp cheddar cheese, grated
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    1   cup 
    sour cream
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    Salt & pepper to taste (optional)

Directions
1.
In a Dutch oven cook bacon until crisp; remove and crumble, reserve drippings.
2.
Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes, parsley, bacon, and half & half; cook for 10 minutes. Stir in cheese and sour cream.
Serving Suggestions

1.
Garnish with cheese, bacon and sour cream.
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