This recipe came from my mother’s collection. It’s such wonderful comfort food! *Note* Never boil a cream based soup. Heat it just to the boiling point, then remove from heat. Boiling it will cause your soup to curdle.
Ingredients: [‘butter’, ‘onion’, ‘minced garlic cloves’, ‘all-purpose flour’, ‘chicken broth’, ‘heavy cream’, ‘russet potato’, ‘salt’, ‘fresh ground black pepper’, ‘bacon’, ‘cheddar cheese’, ‘green onion’]
Quantity of Ingredients: [“1/4 cup butter or 1/4 cup margarine”,”1/2 cup chopped onion”,”2 minced garlic cloves”,”1/4 cup all-purpose flour”,”1 (14 1/2 ounce) can chicken broth”,”1 1/2 cups heavy cream”,”1 lb russet potato, baked (about 3 medium)”,” salt, to taste “,” fresh ground black pepper, to taste “,”5 slices bacon, cooked and crumbled “,”3/4 cup shredded cheddar cheese”,” sliced green onion”]
Number of Servings: 6
Steps: [‘Melt butter in large heavy bottomed saucepan over medium heat.’, ‘Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until tender.’, ‘Stir in flour.’, ‘Gradually stir in broth and heavy cream.’, ‘Scoop potato pulp from one potato; mash. Add pulp to broth mixture.’, ‘Cook over medium heat, stirring occasionally, until mixture just comes to a boil.’, ‘Dice remaining potato skin and potato(es); add to soup. Heat through.’, ‘Season with salt and pepper. Top each serving with bacon, cheese and green onion.’]