Paula Deen’s Baked Potato Soup

Ingredients

• 6 slice thick-cut bacon (chopped)
• 1 medium yellow onion (chopped)
• 3 Tbsp all-purpose flour
• 2 can chicken broth ((32 oz each))
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 4 lbs russet potatoes (peeled and chopped)
• 1 C heavy whipping cream
• none sliced green onion
• none shredded cheddar cheese

Instructions

1. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving drippings in pot. Add onion; cook, stirring occasionally, until tender, about 5 minutes.
2. Stir in flour, and cook for 2 minutes. Whisk in chicken broth, salt, and pepper until smooth. Stir in potatoes, and bring to a boil. Reduce heat, and simmer until potatoes are very tender, and begin to fall apart, about 25 minutes.
3. In a small bowl, whisk together cream and 1 cup hot soup liquid; stir mixture into pot, and cook for 5 minutes. Serve with green onion, cheese, and bacon.

Nutrition Facts

Per serving