Categories: Soup- Stew- Chowder- Chili
Ingredients
- 3 lbs. baking potatoes
- 1/2 to 1 lb. bacon
- 2 cups chopped onion
- 2 cups chopped celery
- 1/4 tsp. minced garlic
- 1/2 cup all-purpose flour
- 2 quarts chicken stock
- 2 tsp. basil
- 1/4 tsp. pepper
- 1 cup heavy cream
- 2 cups half and half
- scant 1/4 cup parsley flakes
- 1/2 cup sour cream
- Optional garnishes:
- Grated cheddar cheese
- finely chopped green onions
Directions
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Pierce each potato several times with a fork and bake at 400 degrees for 50 minutes or until tender.
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Chop bacon and fry until crisp.Remove from pan; drain and reserve bacon for garnishing.
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Add celery, onions and garlic to bacon drippings. Saute until soft but not brown (about 10 minutes). Stir in flour and cook about 1 to 2 minutes. Slowly add chicken stock, stir and simmer 5 minutes.
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Mix heavy cream, half and half, parsley flakes and sour cream. Add to soup. Stir well just until heated through (do not boil). Garnish with crushed crisp bacon, cheese and green onions.