I haven't posted a recipe in a while primarily because I haven't been cooking as much since we've been out of town a lot recently. But when we were with some friends and family a couple of weeks ago they mentioned that they actually used some of the recipes I have posted! It gave me new inspiration to keep sharing thoughts from my little kitchen.
I found this recipe on my blog friend's blog. It is amazing! I actually made it a few weeks ago when we had a cold front come through. And by cold front I mean it was in the 70's. I know for some of you readers out there it is soup weather already. But for us Arkansas folk it's still in the mid to upper 80's. Maybe I will start blasting the air conditioner just so I can make soup! It's October and I feel like I should be making soup and fall-like meals. Oh well.
So here is the yummy baked potato soup recipe. I could eat it all of the time. It's that good. But I think anything that includes bacon and cheese is good.
Baked Potato Soup by Chelsea Bass
What you need:
3 bacon strips, diced
1 small onion, chopped
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
3 large potatoes, baked, peeled, and cubed
1 cup half-and-half
How It's Done:
Begin by baking potatoes. While in the oven, cook bacon, chop onion, and mince garlic. Saute the onion and garlic in bacon grease or butter/margarine until soft. Add in chopped bacon, flour, salt, basil and pepper; mix well. Gradually add chicken broth.
Bring to boil. Boil and stir for two minutes and then reduce heat. Add half-and-half.
Once the potatoes are done, peel and dice them and add to the mixture. Heat thouroughly, but do not boil.
Serve with a spoonful of shredded cheddar cheese and a piece of warm bread.
Enjoy! Happy Friday!