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Baked Potato Soup

February 13, 2012

Because I’m an extremely thoughtful and benevolent coworker, I brought a crock pot of soup today to work.  And it was, quite honestly, amazing.  So good that grownups in business casual attire licked their bowls clean and cried for more.  I didn’t get a picture of the soup (or the crying grownups), but I’ll add one in later if I get one.

These amounts are all rough estimates. I don’t think there’s anyway you can mess this up too badly, so don’t worry too much about just eyeballing it as you add your ingredients.

9 bacon strips, diced

2 onions, chopped

3 cloves garlic, minced

1 tablespoon salt

1 tablespoon dried thyme

1-1/2 teaspoons pepper

9 cups chicken broth

8 – 9 peeled and cubed potatoes

3 cups half-and-half cream

1-2 teaspoons hot pepper sauce

Shredded Cheddar cheese

Chopped green onions

In a large saucepan, cook bacon until crisp.  Set bacon aside. Saute onion and garlic in the drippings until tender. Stir salt, basil and pepper; mix well. Add chicken broth and potatoes. Bring to boil; boil for 20-30 minutes, until potatoes are tender. Remove 1-2 cups of the soup, puree in the blender, then return to the pot.  Crumble bacon and stir into soup. Add the cream and hot pepper sauce; heat through but do not boil.  Garnish soup with shredded cheddar cheese and chopped green onion.

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One Comment leave one →
  1. Carolyn Weintrager permalink
    March 4, 2012 4:35 pm

    Mmmmm…sounds delish!

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