Baked Potato Soup

Welcome to Diving Into Decadence, our incredibly decadent Friday celebration!  Today we are featuring Baked Potato Soup.  This is a very rich and truly delicious soup.  We enjoyed this soup over our Christmas break.  It was phenomenal.  Em even enjoys it.  I have one last container in the freezer and I can't wait to get my hands (and mouth) on that soup.  Em (my 2 year old daughter) had this for dinner and loved it!  It is rich and smooth and creamy and delicious.  I garnished with shredded cheddar cheese and bacon bits, but you could garnish with any baked potato topping for a twist. 

Buon Appetito! 

Recipe adapted from Paula Deen

Baked Potato Soup

8 slices thick cut Bacon

1 onion, diced

1/2 cup all purpose flour

3 (14.5 ounce) cans chicken broth

5 potatoes, baked, peeled and smashed

1 teaspoon dried parsley flakes

2 cups half & half

1 cup sharp cheddar cheese, grated

1 cup sour cream

Salt & pepper to taste (optional)

In a heavy bottom pot cook bacon until crisp; remove and crumble, reserve drippings.

Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. 

Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. 

Add in the smashed potatoes and bacon.  Stir to combine.

Add parsley and half & half; cook for 10 minutes. 

Stir in cheese and sour cream. Stir well and serve.  Enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com