Baked Potato Soup
Recipe from Smithfield

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

Baked Potato Soup

by 5  people

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  • 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.
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