Tuesday, March 5, 2013

Baked Potato Soup


My husband & I have decided to give our bodies a rest, primarily our digestive systems, from all the heavy meat we've been indulging on these past few weeks.

I dug up an old recipe that we just love and threw it together in less than one hour.

Not only is this creamy baked potato soup quick and easy to make, it's great on the budget and perfect for a nice cold day.

Incredibly savory, one bowl just isn't enough.

Enjoy!

Baked Potato Soup    *Printable Recipe*
adapted from allrecipes.com
3 strips of bacon, diced
1 small onion, chopped
1 garlic clove, minced
3 Tbsp all-purpose flour
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
3 cups water
1 chicken boullion cube
2 large baking potatoes, peeled and cubed
1 cup fat-free half and half cream

In a large pot, cook bacon until crisp.  Drain, reserving 1 Tbsp drippings.  Set bacon aside.  Saute onion and garlic in bacon drippings until tender.  Stir in flour, salt, basil, and pepper; mix well.  Add water and boullion cube.  Bring to a boil; boil and stir for 2 minutes.  Add the potatoes and cream.  Cook on medium until potatoes are cooked through.  Garnish with bacon.

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