SCRUMPTIOUS BAKED POTATO SOUP

Scrumptious Baked Potato Soup image

This recipe came from my mother's collection. It's such wonderful comfort food! Note Never boil a cream based soup. Heat it just to the boiling point, then remove from heat. Boiling it will cause your soup to curdle.

Provided by Irishcolleen

Categories Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

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Ingredients

1/4 cup butter or 1/4 cup margarine
1/2 cup chopped onion
2 minced garlic cloves
1/4 cup all-purpose flour
1 (14 1/2 ounce) can chicken broth
1 1/2 cups heavy cream
1 lb russet potato, baked (about 3 medium)
salt, to taste
fresh ground black pepper, to taste
5 slices bacon, cooked and crumbled
3/4 cup shredded cheddar cheese
sliced green onion

Steps:

Melt butter in large heavy bottomed saucepan over medium heat.
Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until tender.
Stir in flour.
Gradually stir in broth and heavy cream.
Scoop potato pulp from one potato; mash. Add pulp to broth mixture.
Cook over medium heat, stirring occasionally, until mixture just comes to a boil.
Dice remaining potato skin and potato(es); add to soup. Heat through.
Season with salt and pepper. Top each serving with bacon, cheese and green onion.

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