Baked Potato Soup
Recipe from
Smithfield
This has got to be almost the epitome of Southern comfort food.

Servings:
8
Total Time:
20 mins
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Ingredients
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8 slicesSmithfield Naturally Hickory Smoked Baconsee savings

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1onion, dicedsee savings

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1/2 cupall purpose floursee savings

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3 14.5-ounce canschicken brothsee savings

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5potatoes, baked, peeled and dicedsee savings

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1 teaspoondried parsley flakessee savings

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2 cupshalf & halfsee savings

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1 cupsharp cheddar cheese, gratedsee savings

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1 cupsour creamsee savings

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Salt & pepper to taste (optional)see savings

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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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