Sunday was a “stay at home, do what I want” kind of day. I got to thinking again about the potato soup that Kristina makes. This soup is as yummy as my son and DIL tells me it is….not that I doubted them one bit!
I’m very happy that I have a daughter-in-law who likes to cook/bake and that I can share recipes with. I’m also very proud to be submitting Kristina’s recipe to our Family Recipes Event being hosted by Laura of The Spiced Life this month.
Kristina’s Loaded Potato Soup
(Kristina can feel free to comment what she does as I am only typing this from memory of what I did)
4 slices bacon, cooked til crisp reserving 1 Tbsp fat
1 small onion, diced
2 large garlic cloves (adjust to your taste-I love garlic!), minced
6 large potatoes, peeled and diced
4 cups chicken broth
1 teaspoon basil
salt & pepper to taste
green onion, sliced thinly (I didn’t have green onion so for some green color I used some fresh parsley)
shredded cheese (I used Colby)
2 cups half and half
1 teaspoon hot sauce
3 Tablespoons flour
In large saucepan saute onion and garlic in reserved bacon fat. Add potatoes, chicken broth and basil to pan and simmer until potatoes are tender. Using potato masher, slightly mash potatoes.
Mix flour with half and half and hot sauce, then stir into potato mixture. Cook until slightly thickened. Add salt and pepper to taste.
Serve soup topped with crumbled bacon pieces, shredded cheese and green onion.