Monday, March 23, 2009

Baked Potato Soup

3 bacon strips
1 small onion, chopped (or just use a bit of onion powder)
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon dried basil

pinch red pepper flakes
1/2 teaspoon pepper
2 cans Swanson's chicken broth (low sodium)
Red potatoes (add as many as you'd like. We like ours with lots of potato.)
1 cup whipping cream
1/2 teaspoon Tabasco
Shredded Cheddar cheese

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat until boiling, cook 10 minutes on medium heat. Garnish with bacon and cheese.

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