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Saturday, October 2, 2010

Baked Potato Soup

The fall weather has many people turning to their heartier winter recipes. This soup is real comfort food any time of year!

3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
4 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1/2 cup half-and-half cream
1/2 cup sour cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream, sour cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.


  1. We love potato soup. What a nice recipe. Thanks for sharing on Thursdays Treasures.

  2. I just love potato soup but I am lactose intolerant. Will chicken broth be a good substitute for the milk/cream. Probably just make it a little more liquid and not so thick. Then I could use a little corn starch to thicken it up?

    1. Yes, you can substitute chicken broth. No need for the corn starch. You already make a roux with the oil and flour. You may need to add the broth a little at the time and stop when you get to the consistency you want.