A comfort food favorite, this amazing soup features bacon, celery, russet potatoes, and chicken broth. Heavy cream and half and half will provide the creamy base for this delicious source of potassium! Smart Recipes, American Recipes, Dairy,Vegetables,Pork Recipes, Recipes Dairy,Vegetables,Pork American Baked Potato Soup Baked Potato Soup Recipe | RecipeSavants.com PT1H5M Serves 6 Ingredients: 1.5 Pounds Russet Potatoes 4 Slices Applewood Smoked Bacon 1 Small Yellow Onion 2 Stalks Celery 2 Cups Reduced-Fat Milk 1 Can Chicken Broth 0.5 Teaspoon Black Pepper 0.25 Cup Butter 0.25 Cup Flour 0.5 Cup Half-And-Half 1 To Taste Salt And Pepper 1 Fresh Parsley 1 Colby Cheese 1 Green Onion Place potatoes in a large pot and cover with cold water. Bring to a boil and simmer 10 to 12 minutes then drain. Cook bacon in a large pot over medium-low heat then drain on paper towels and crumble. Cook yellow onion and celery in bacon grease until very soft, stirring frequently. Add milk, chicken broth and 1/2 teaspoon pepper. Cook over medium-high heat until mixture is very hot, stirring often. Do not let mixture boil. Melt butter in a small saucepan then whisk in flour and cook over medium-low heat, stirring constantly until mixture begins to bubble. Whisk in half-and-half until mixture is a thick soup consistency. Gently crush potatoes with potato masher and stir potatoes and crumbled bacon into soup. Simmer 10 minutes or until thickened. Season to taste with salt and pepper. Garnish with chopped fresh parsley, cheese and green onions.

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