Average Rating: 4.619047TOTAL TIME: Prep: 30 min. Cook: 20 min.
YIELD: 8 servings (2 quarts).Ingredients
- 3 medium potatoes
- 5 bacon strips, diced
- 1 medium onion, chopped
- 1/4 cup plus 3 tablespoons all-purpose flour, divided
- 6 cups reduced-sodium chicken broth
- 1/4 cup minced fresh parsley
- 2 garlic cloves, minced
- 1-1/2 teaspoons dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 to 1-1/2 teaspoons hot pepper sauce
- 2 cups milk
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup chopped green onions (white portion only)
- Additional parsley, cheese, green onions and crumbled cooked bacon, optional
Instructions
- 1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-12 minutes or until tender, turning once.
- 2. Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels.
- 3. In the drippings, saute onion until tender. Stir in 1/4 cup flour; cook and stir for 5-7 minutes or until golden brown. Gradually stir in broth. Add the parsley, garlic, basil, salt, pepper and hot pepper sauce. Bring to boil; cook and stir for 2 minutes or until thickened.
- 4. In a small bowl, whisk the remaining flour with milk until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
- 5. Peel and cube potatoes; add to soup. Add bacon. Cook and stir until heated through. Add cheese and green onions; stir just until cheese is melted. Garnish with additional parsley, cheese, green onions and bacon if desired.
Nutrition Facts
1 cup: 235 calories, 12g fat (6g saturated fat), 25mg cholesterol, 720mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 9g protein.
