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California Dreaming’s Baked Potato Soup

1/2 cup onion — minced
1/2 cup celery — minced
2/3 cup flour
6 cups chicken stock
5 medium potatoes — cubed
2 teaspoon fresh basil
1 teaspoon white pepper
2 cups heavy cream
2 cups sour cream
Fresh parsley — chopped
1 pack of bacon — crumbled
Fresh chives — chopped
Cheddar cheese — grated


1 Cook bacon slowly over medium-low heat until crisp, taking care not to brown the fat. Set bacon aside, leaving rendered fat in the pan.
2 Add onions and celery and saute until tender. Add flour and mix well. Add chicken stock and stir until all flour is dissolved. Continue to stir and bring to a boil.
3 Reduce heat to a simmer. Add potatoes and let soup simmer until potatoes are tender (about 30 minutes).
4 Add heavy cream, sour cream, basil, and white pepper. Let simmer for another 10 minutes until soup is hot again.
5 Add chopped parsley. Crumble bacon strips and mix with chives and cheese. Garnish each portion of soup with the bacon/chives/cheese mixture.

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