Slowly but surely, it’s turning into fall. Although, I am definitely a summer person, I am pretty excited for this change because it means soup weather is starting. There are few things that are better than a steamy hot bowl of soup on a cold fall day. And in order to celebrate this, here is the first of probably many soup recipes to come. The best thing about this soup, is that you can bake the potatoes anytime beforehand so that the actual cooking of the soup takes no time at all. Of course Arik gets to put all of the toppings on himself since that makes the soup the tastiest!
Baked Potato Soup
Prep time
Cook time
Total time
Author: Laura
Serves: 4
Ingredients
- 4 bacon strips
- 1 small onion, diced
- 1 garlic clove, minced
- 3 tablespoons all-purpose flour
- 1 pinch of salt
- 1 teaspoon dried basil
- ½ teaspoon pepper
- 3 cups/750ml vegetable broth
- 4-5 medium sized baked potatoes, peeled (if desired) and cubed
- 1 cup/240ml cream
- Toppings:
- green onions, shredded cheese, hot pepper sauce for toppings
Instructions
- In a large saucepan, cook bacon until crisp. Remove bacon from pan, leaving about 1 tablespoon of drippings behind.
- Saute the onion and garlic in the drippings until tender.
- Stir in flour, salt, basil and pepper; mix well.
- Gradually add broth. Bring to a boil, and continue boiling while stirring for 2 minutes.
- Add the potatoes (baked beforehand) and cream; heat through but do not allow to boil again.
- Top each serving with cheese (I use cheddar or gouda), green onions, bacon and hot pepper sauce (for the adults).
