Tuesday, December 6, 2011

Paula Dean's Baked Potato Soup

by Donna W.


◦8 slices Smithfield Naturally Hickory Smoked Bacon
◦1 onion, diced
◦1/2 cup all purpose flour
◦3 (14.5 ounce) cans chicken broth
◦5 potatoes, baked, peeled and diced
◦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 Dutch oven 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. Put in the diced potatoes, parsley, bacon and half & half; cook for 10 minutes. Stir in cheese and sour cream.

Serving Suggestions
Garnish with cheese, bacon and sour cream.

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