Shelly's Recipe

POTATO SOUP II

Category: Soups

1/2 lb bacon, diced
1 cup diced onion
2/3 cup flour
6 cups warmed chicken broth
4 cups diced boiled and baked potatoes
2 cups half-and-half
1/4 cup chopped fresh parsley
1 1/2 tbsp minced garlic
1 1/4 tsp dried basil
1 1/2 tbsp hot sauce and pepper
1 cup grated cheddar cheese
1/4 cup chopped green onion

In a large pot, fry bacon until crisp. Save drippings and remove bacon and set aside. Cook onions in drippings over high heat, and just before transparent, add garlic. When transparent, add flour, stirring to prevent lumps. Depending on drippings, entire amount of flour may not be needed.

Cook for 3-5 minutes until mixture just begins to turn golden. Add broth gradually, stirring constantly until thickened. Reduce heat to simmer and add potatoes, cream, bacon, and parsley, basil, hot sauce and pepper. Simmer 10 minutes but do not boil. Use a potato masher and go through the soup to break up any large chunks of potato. Add cheese and green onions. Stir until cheese melts.