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Baked potato soup

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Ingredients/Components

3-4 medium baked potatoes with skin
slices lean bacon - 4 item
medium onion diced - 1 item
cup celery diced - 1/2 item
can water - 1 item
ground white pepper - 1/2 tsp
salt - 1/2 tsp
parsley flakes - 1 tsp
instant mashed potato flakes - 1 pkg
half and half or light cream - 1 pkg

How to make baked potato soup:

Remove thick/tough peeling from potatoes leaving as much tender peeling as possible. Cut into 1/2-inch slices & set aside. Cut bacon into 1/4-inch bits and saut?� in a large saucepan until lightly crisped. Remove bacon bits with a slotted spoon leaving the drippings. Set bacon aside. Add onions and celery to drippings and saut?� until tender but not browned. Add broth, water, pepper, salt and parsley flakes and bring to a simmer. Stir in diced potatoes and allow to simmer for about 5-10 minutes. Begin adding instant potato flakes to thicken if desired, adding 1 tablespoon at a time until you have a fairly thick consistency. Allow to simmer for a few minutes to have the potato flakes absorb to their maximum. When the consistency that you wish is reached, slowly add the cream, stirring constantly. Allow to heat through but not boil. Add reserved bacon bits, stir and serve.

Recipe categories: Potato, Vegetables, Soups & stews.

Rating:

3.4

Average rating: 3.4, total votes: 7

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