Baked Potato Soup

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

Recipe from Smithfield
  • 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)
Related Video
How to Make Potato Soup

When you are in the mood for a warm comfort food on a fall day soup is at the top of the list. This potato soup recipe is a perfect fit and a healthier choice since it replaces cream with fat free milk.

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.
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