Baked Potato Soup

Last year I started experimenting with different recipes for baked potato soup.  I was inspired by my Aunt Jennifer, who makes an awesome BPS.  I played around and finally nailed down a great blend of flavor and consistency.

Since I don't believe in secret recipes, here's what I did-

3 bacon strips, diced
1 small onion, chopped
3 *cloves garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
3 large potatoes, baked, peeled, and cubed
1 cup half-and-half

*I used to think one clove of garlic was equal to one bulb of garlic.  For new cooks: A bulb of garlic has many little cloves that break apart naturally as you peel them.  Basically, until very recently I would use about 10 times more garlic than needed.

Begin by baking potatoes.  While in the oven, cook bacon (I usually just use the microwave kind), chop onion, and mince garlic.  Saute the onion and garlic in bacon grease or butter/margarine until soft.  Add in chopped bacon, flour, salt, basil and pepper; mix well. Gradually add chicken broth. 

Bring to boil.  Boil and stir for two minutes and then reduce heat.  Add half-and-half.

Once the potatoes are done, peel and dice them and add to the mixture.  Heat thouroughly, but do not boil.  


Serve with a spoonful of shredded cheddar cheese and a piece of warm bread.  

I know it seems like there are a lot of steps, but it's really very simple.  Pair it with a cool autumn evening and enjoy!