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.

Recipe and photo by 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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