Jeans Baked Potato Soup Recipes

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Remove from skillet and crumble. Reserve drippings.
• Place potatoes in a pot; cover with water. Bring to a boil. Reduce heat to medium-low. Cook, covered, until tender, 15 to 20 minutes. Drain.
• Melt butter in a large skillet over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. Reduce heat; add the boiled potatoes, half-and-half, and chicken broth. Simmer until thickened, about 5 minutes. Add sour cream and 1 cup Cheddar cheese; cook and stir until heated through, about 5 minutes. Garnish soup with remaining Cheddar cheese and parsley.

Steps:

• Bake Idaho Potatoes.
• Cool, peel and cut into large chunks.
• Bring chicken stock to a boil.
• Melt margarine in a non-reactive pot.
• Add onions and celery; sauté about 5 minutes. Add flour; cook 8-10 minutes, stirring frequently.
• Stir in chicken stock, blending well. Bring to a boil.
• Add Idaho Potatoes; reduce heat and simmer 25 minutes.
• Stir in cheddar cheese, cream and bacon; heat through.
• Remove soup from heat; stir in sour cream.
• Season to taste with salt and pepper.
• Garnish each serving with green onions, additional crumbled bacon and herbs, if desired.