Tolbert's baked potato soup

Yield: 1 Servings

Measure 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

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

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