Monday, December 30, 2013

Hard Rock Baked Potato Soup

It is sooooo cold here in Omaha - time for soup!!

My friend Lya - is an amazing cook.  I lived with Lya while at Baylor and she was a good cook before we even starting cooking much.  On occasion when I am visiting in Texas, I get to stay with Lya and she shares some of her new favorite recipes.  She has a recipe card stand in her kitchen and it usually has some of her most recent favorites clipped in order.  Check out Paprika-Mushroom Chicken or "Gravy Chicken" as Lya's family calls it.  Also, we love Spicy Flank Steak - you have to try this!!

I was looking for yummy recipes to serve to my Bunko group quite a few years back and I made this Hard Rock Baked Potato Soup that Lya gave me and I also made Tomato Basil Soup - which is another favorite from another wonderful Baylor friend - Belinda!!  I got bread bowls from Panera - we had quite the feast.

I just made the Tomato Basil Soup, Mini Hot Ham and Cheese Sandwiches  and Craisin Salad for a girlfriend lunch over the holidays.  I am a busy girl and I don't always have time to research new recipes. This time - I just went with my favorites!!

Enjoy this amazing soup.  I have made the "full fat" version with cream but I used Fat Free Half and Half this time and it was still tasty.



Hard Rock Baked Potato Soup

6-8 slices of bacon, fried – retain drippings
1 cup diced yellow onions
2/3 cup flour
6 cups of hot chicken broth
4 cups peeled, diced baked potatoes
2 cups heavy cream
¼ cup chopped parsley
1 ½ tsp. minced garlic
1 ½ tsp dried basil
1 ½ tsp. salt
1 ½  tsp. Tobasco sauce
1 ½ tsp. black pepper
1 cup grated Cheddar cheese
¼ cup diced onions

Chop bacon, reserve.  Cook onions in drippings until clear.  Add flour stirring to prevent clumps – 3 – 5 minutes or just until golden.  Add chicken broth gradually, whisking to prevent lumps, until thickens.  Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic, basil, salt, Tobasco and pepper.  Simmer 10 minutes – do not boil.  Add cheese and onions – heat until melts.  Garnish with bacon, cheese and chives.  I even added a little sour cream :)

Serve in bread bowls or with French bread and white wine!!