Baked Potato Soup

This has got to be almost the epitome of Southern comfort food.

Serves: 8
Cook Time: 20 Minutes

Ingredients

• 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)

Steps

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.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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Comments (14) Post Your Comment

Lule
Dear: Paula
My husband cook this recipe for me and turn wonderful!
we both want to thank you for sharing all your great recipes on line!
Have a Happy New Year 2012! From Magnolia Texas

honeysucklerose61
I made this for supper tonight. My husband's review "Wow, honey, you really need to make this again." Definitely a winner in his book.

puppipaparazzi
This is truly a "comfort food" soup! Delicous and warming on a brisk fall night in beautiful Berwick, Pennsylvania.

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