Oh So Cheesy Potato Soup

As always this is an “All Natural” Homemade recipe.  It’s has a smooth creamy texture, with a little hint of spicy.  It’s a great entree for a Sunday dinner in the Fall.     

  • Ingredients: 
    1-2 tbsp of olive oil or butter
    1 small onion, chopped
    1 clove garlic, minced
    3 tablespoons all-purpose flour
    1 teaspoon salt
    1 teaspoon dried basil or italian blend
    1/2 teaspoon pepper

    3 cups chicken broth
    2 large baked potatoes, peeled and
    cubed
    1 cup half-and-half cream
    1/2 teaspoon hot pepper sauce 
    or cajun pepper
    3 bacon strips, diced
    1 1/2 cup of 2% Shredded Cheddar Cheese
    1/2 tsp of parsley


    Directions:

In a large saucepan, cook bacon until crisp.  Drain and set bacon aside.
Saute onion and garlic in olive oil until they are tender. Stir in flour, salt, basil, and pepper, mixing well. Slowly add broth. Bring broth mixture to a boil. Continue to boil and stir for 2 minutes. Decrease heat to low/medium and add the potatoes, cream, cheddar cheese, and hot pepper sauce.   Heat thoroughly for 5-10 minutes but do not boil.  While soup is warming use potato masher to mash the cubes of potato.  If gives the soup a smoother, thicker, consistency.  Voila, it’s finished!  (Garnish with bacon.)



   

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