Tolbert's baked potato soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Bacon |
| 6 | larges | Potatoes; (about 5 to 5 1/2 pounds) |
| 1½ | pint | (3 cups) half-and half |
| ½ | pounds | (2 sticks) butter |
| 4 | cups | Chopped yellow onions |
| 4 | cans | (14.5-ounce) chicken broth |
| 1 | cup | Plus 1 tablespoon unbleached flour |
| ¼ | cup | Fresh parsley; minced |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Hot pepper sauce |
| ½ | teaspoon | Salt or to taste |
| ½ | teaspoon | Pepper or to taste |
| Garnish: grated Cheddar cheese; minced | ||
| Chives or green onions | ||
Directions
Preheat oven to 350 F. Finely chop bacon, then fry until well done. Reserve 3 tablespoons fat. Drain fried bacon on paper towels. Set aside. Wash and dry potatoes well. Bake for 1¼ hours or until soft. Allow to cool to room temperature. Refrigerate at least 1 hour, uncovered and uncrowded.
Remove skins and coarsely chop. Let half-and-half reach room temperature.
Place 1 ½ cups chopped potatoes (well packed) into blender or food processor. Blend or mash with a little water to make a smooth paste. In large heavy pot over medium-low heat, melt butter, add bacon fat and onions. Cook until onions are soft, about 10 minutes. In separate pan, heat chicken broth to boiling.
While stirring with a wooden spoon, gradually mix flour into onion mixture.
Continue stirring and cook for 3 minutes. Do not brown.
While stirring, slowly add boiling broth to onion mixture. Now add potato puree and mix well. Lower heat to simmer and cook 30 minutes uncovered.
Stir every 5 minutes to keep from scorching.
Add half-and-half, parsley, thyme, hot pepper sauce, salt, pepper and chopped potatoes. Cover and simmer another 30 minutes. Stir every 5 minutes to keep from scorching. If soup is too thick, add a little warm milk.
Add ⅓ cup of the crisp bacon. Garnish with Cheddar cheese, chives or green onion and remaining bacon. Makes 10 servings.
Per serving: Cal 577 (53% fat) Fat 35 g (19 g sat) Fiber 5 g Chol 90 mg Sodium 1,045 mg Carbs 54 g Calcium 131 Mg Posted to MM-Recipes Digest by "Karsten Junge" <jungek@...> on Nov 04, 1998