ZIPPY BAKED POTATO SOUP

Zippy Baked Potato Soup image

This heartwarming soup brings a little zip with each delicious spoonful. I add hot pepper sauce and basil to make this version stand out from the rest. -Kristi Teague, Southside, Tennessee

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 2 servings.

Number Of Ingredients 12

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Ingredients

1 large potato
1 bacon strip, diced
2 tablespoons chopped onion
1 small garlic clove, minced
5 teaspoons all-purpose flour
1/2 teaspoon dried basil
1/4 teaspoon pepper
1-1/2 cups chicken broth
1/2 cup half-and-half cream
6 to 8 drops hot pepper sauce, optional
2 tablespoons shredded cheddar cheese
2 teaspoons minced fresh parsley

Steps:

Scrub and pierce potato. Microwave on high for 4-6 minutes or bake at 400° for 50-75 minutes or until tender, turning once. When cool enough to handle, peel and cube potato; set aside., In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel. , In the drippings, saute onion and garlic until tender. Stir in the flour, basil and pepper until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes. , Add the cream, cubed potato and, if desired, hot pepper sauce; heat through (do not boil). Top each serving with bacon, cheese and parsley.

Nutrition Facts : Calories 369 calories, Fat 14g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 638mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein.