Title: Tolbert's Baked Potato Soup
Categories: Suppe, Kartoffel
Yield: 1 Servings

3/4 lb Bacon
6 lg Potatoes; (about 5 to 5 1/2
-pounds)
1 1/2 pt (3 cups) half-and half
1/2 lb (2 sticks) butter
4 c Chopped yellow onions
4 cn (14.5-ounce) chicken broth
1 c Plus 1 tablespoon
-unbleached flour
1/4 c Fresh parsley; minced
1/2 ts Thyme
1/2 ts Hot pepper sauce
1/2 ts Salt or to taste
1/2 ts Pepper or to taste
Garnish: grated Cheddar
-cheese; minced
Chives or green onions

Preheat oven to 350 F. Finely chop bacon, then fry until well done. Reserve
3 tablespoons fat. Drain fried bacon on paper towels. Set aside. Wash and
dry potatoes well. Bake for 1 1/4 hours or until soft. Allow to cool to
room temperature. Refrigerate at least 1 hour, uncovered and uncrowded.
Remove skins and coarsely chop. Let half-and-half reach room temperature.
Place 1 1/2 cups chopped potatoes (well packed) into blender or food
processor. Blend or mash with a little water to make a smooth paste. In
large heavy pot over medium-low heat, melt butter, add bacon fat and
onions. Cook until onions are soft, about 10 minutes. In separate pan, heat
chicken broth to boiling.

While stirring with a wooden spoon, gradually mix flour into onion mixture.
Continue stirring and cook for 3 minutes. Do not brown.

While stirring, slowly add boiling broth to onion mixture. Now add potato
puree and mix well. Lower heat to simmer and cook 30 minutes uncovered.
Stir every 5 minutes to keep from scorching.

Add half-and-half, parsley, thyme, hot pepper sauce, salt, pepper and
chopped potatoes. Cover and simmer another 30 minutes. Stir every 5 minutes
to keep from scorching. If soup is too thick, add a little warm milk.

Add 1/3 cup of the crisp bacon. Garnish with Cheddar cheese, chives or
green onion and remaining bacon. Makes 10 servings.

Per serving: Cal 577 (53% fat) Fat 35 g (19 g sat) Fiber 5 g Chol 90 mg
Sodium 1,045 mg Carbs 54 g Calcium 131 Mg

Posted to MM-Recipes Digest by "Karsten Junge" on
Nov 04, 1998