Baked Potato Soup

No, you do not use baked potatoes in this soup. It get’s its name from the toppings.

Baked Potato Soup

8 slices meaty bacon, cooked crisp and crumbled

6 medium potatoes, peeled and cut into 1/2-inch dice

3 14.5-ounce cans chicken stock

1/2 cup butter (1 stick)

1 large white onion

4 tablespoons flour

2 chicken bouillon cubes

2 tablespoons parsley

2 cups half-and-half or milk

Salt and black pepper to taste

Garnish: Crumbled bacon, shredded cheddar cheese, slice green onion or chives, sour cream

Place potatoes in a large soup pot and cover with chicken stock. Boil, over high heat, until potatoes are just softened. Strain stock from potatoes, reserving each separately. Mash 1 cup of the cooked potatoes with a little stock, making a thick paste, reserve.

In same soup pot, over medium heat, melt butter and sauté onion until very soft -- do not brown or burn onion. Add flour and cook for three minutes, stirring constantly-- do not brown. Slowly pour in chicken broth, stirring constantly. Add reserved potatoes, potato paste, chicken bouillon cubes and parsley. Stir to combine and simmer 5 minutes. Add half-and-half or milk and simmer until hot and thickened. Correct seasoning with salt and pepper to taste.

Serve in warm bowls and garnish the way you like your baked potato.

Note: Please use whole milk for this soup if you don‘t use half-and-half; skim milk will not work!