Makeover Baked Potato Soup Recipe

Makeover Baked Potato Soup Recipe


3 medium potatoes

5 Jones Dairy Farm Dry-Aged Bacon strips, diced

1 medium onion, chopped

1/4 cup plus 3 tablespoons all-purpose flour, divided

6 cups reduced-sodium chicken broth

1/4 cup minced fresh parsley

2 garlic cloves, minced

1-1/2 teaspoons dried basil

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 to 1-1/2 teaspoons hot pepper sauce

2 cups milk

1/2 cup shredded sharp cheddar cheese

1/4 cup chopped green onions (white portion only)

Additional parsley, cheese, green onions and crumbled cooked Jones Dairy Farm Dry-Aged Bacon, optional

How to make it

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-12 minutes or until tender, turning once.

Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels.

In the drippings, saute onion until tender. Stir in 1/4 cup flour; cook and stir for 5-7 minutes or until golden brown. Gradually stir in broth. Add the parsley, garlic, basil, salt, pepper and hot pepper sauce. Bring to boil; cook and stir for 2 minutes or until thickened.

In a small bowl, whisk the remaining flour with milk until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Peel and cube potatoes; add to soup. Add bacon. Cook and stir until heated through. Add cheese and green onions; stir just until cheese is melted. Garnish with additional parsley, cheese, green onions and bacon if desired.
Yield: 8 servings (2 quarts).