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Saturday, April 24, 2010

Bacon and Baked Potato Soup

From Midwest Living Magazine
Bake a few extra potatoes sometime and use them for this soup!
2 6-8 oz baked potatoes
3 Tbsp butter
1/2 c chopped onion or dried flakes
1/4 cup chopped celery
3 Tbsp flour
1/2 tsp dried thyme, crushed
1/4 tsp salt
1/8 tsp pepper
4 cups half and half, light cream or whole milk
1 1/4 cups shredded cheese
1 cup chicken broth
8 slices bacon, cooked crisp and crumbled
2 Tbsp green onion, sliced thin
1/4 cup sour cream
1) Bake the potatoes or use leftovers. Chop potatoes up. Peel if you want to. (We didn't.)
2) In a large saucepan, melt the butter. Add onion and celery and cook until crisp-tender. Stir in flour, thyme, salt and pepper.
3) Gradually add the half-and-half and stir well to avoid lumps. Cook and stir until mixture is thicken and bubbles.
4) Add the potatoes. Mash some of them up with a spoon or masher to thicken up the soup.
5) Add the chicken broth. Add 1 cup of the cheese.
6) For topping, reserve a bit of the bacon and then stir the rest into the soup now. Add 1 Tbsp green onion.
7) To serve, top soup with cheese, bacon, onion and sour cream.
The Day Family changes include not adding cheese because my dad doesn't like it. We just skipped the cheese and used it as a topping only. We also didn't use the sour cream at all. Is delish!

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