Baked Potato Soup

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

Recipe from Smithfield
Shop Kitchen ▾
  • 8 slices Smithfield Naturally Hickory Smoked Bacon
  • 1 onion, diced
  • 1/2 cup all purpose flour
  • 3 14 1/2 ounce cans chicken broth
  • 5 potatoes, baked, peeled and diced
  • 1 teaspoon dried parsley flakes
  • 2 cups half & half
  • 1 cup sharp cheddar cheese, grated
  • 1 cup sour cream
  • Salt & pepper to taste (optional)
In a Dutch oven cook bacon until crisp; remove and crumble, reserve drippings.
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.
Back to Top