Potatoes and cream

Creamy Baked Potato Soup

Made: January 18, 2012

 Ingredients
- 3 bacon slices, diced
- 1 small onion, chopped
- 1 garlic clove, minced
- 3 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/2 teaspoon pepper
- 3 cups chicken broth
- 2 large baked potatoes, peeled and cubed
- 1 cup half and half
- 1/2 teaspoon hot pepper sauce
- Shredded cheddar cheese
- Minced fresh parsley
- Croutons

Directions
- In a large saucepan over medium-high heat, cook bacon until crisp
- Drain, reserving 1 tablespoon drippings, set bacon aside
- Saute onion and garlic in drippings until tender
- Stir in flour, salt, basil, thyme & pepper, mixing well
- Gradually add broth, stirring well
- Bring mixture to a boil, boil and stir for 2 minutes
- Add potatoes, half and half & hot pepper sauce
- Cook until heated through but do not boil
- Serve in bowls with a sprinkling of bacon, cheese, parsley & croutons on top

With all the fixin's

I made a few adjustments. I added in more chicken broth and a few more potatoes. No garlic, onions or pepper sauce, but overall the broth had a great taste without them. I also used ranch flavored croutons which added nice texture and extra flavor. It was more of a potatoes and cream feeling, but it was still quite yummy and I plan on making this again :)