Monday, January 24, 2011

Baked Potato Soup~ From Paula’s Kitchen

Creamy delicious comfort food for a bitterly cold day!

Serves: 8

Cook Time: 20 Minutes


8 slices Hickory Smoked Bacon
1 onion, diced
1/2 cup all purpose flour
3 (14.5 ounce) cans chicken broth
5 potatoes, baked, peeled and diced
1 teaspoon dried parsley flakes
2 cups half & half
1 cup sharp cheddar cheese, grated
1 cup sour cream
Salt & pepper to taste (optional)

In a large non stick pot cook bacon until crisp; remove and crumble, reserve drippings.
Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes, parsley, bacon and half & half; cook for 10 minutes. Stir in cheese and sour cream.
Serving Suggestions
Garnish with cheese, bacon and sour cream



  1. Kari...this soup sounds great! I love potato soup, and plan to try this. I have joined your blog. Patsy

    1. Thank you Patsy! I hope you enjoy it, if you have any recipes that you would like to share, please send them my way, I love to try new food!