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Baked Potato Soup


Number of Servings: 8-10
Prep Time: 1 Hour & 15 minutes Skill Level: Average


1 1/2 LBS Diced Red Potatoes (1/2 inch cubes)
1 Minced small Yellow Onion
1 Very Finely Minced Red Bell Pepper
1 Minced Garlic Clove
1/2 LB Crumbled Bacon
1 C Mild Cheddar Cheese
2 tsp Salt
1/2 tsp Black Pepper
4 C Chicken or Vegetable Broth
1 1/2 C Half & Half
2 Chopped Fresh Basil Leaves
1 1/2 tsp Hot Pepper Sauce
Sour Cream (OPTIONAL)


1. Cook 1/2 Lb bacon in a large frying pan until its crispy. Remove the bacon and set it aside.

2. Drain the bacon grease but leave about 2-3 TBS in the frying pan.

3. Then add the minced onions, garlic and red bell pepper to the grease and saute on medium high heat for about 3 minutes.

4. After 3 minutes add 2 tsp salt, 2 chopped basil leaves, 1/2 tsp black pepper and saute for 3 more minutes. Don't forget to stir while sauteing.

5. While sauteing pour 4 C chicken broth or vegetable broth into a large pot.

6. After you are done sauteing, put everything in the frying pan including all the bacon grease into the large pot with the broth.

7. Add 1 1/2 tsp hot pepper sauce to the broth.

8. Heat the broth up on medium heat for 10-15 minutes, stirring occasionally.

9. Now add the potatoes and cook for another 35-40 minutes, stirring occasionally.

10. Turn off the heat and add 1 1/2 C Half & Half, mix well.

11. Add salt to taste.

12. Pour some of the potato soup in a bowl and add a handful of cheddar and then top it off with some crumbled bacon. If you like you can also add a TBS of sour cream.

Submitted By :

Kenneth T.


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