Baked Potato Soup
Recipe from Smithfield

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


Baked Potato Soup

by 1  person


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Ingredients
  • 8  slices
    Smithfield Naturally Hickory Smoked Bacon
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  • onion, diced
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  • 1/2  cup
    all purpose flour
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  • 3  14.5-ounce cans
    chicken broth
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  • 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)
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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
Garnish with cheese, bacon and sour cream.

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