Cheddar Baked Potato Soup Recipe

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

6 Tablespoons butter
1 cup yellow onions, diced
4 Tablespoons all-purpose flour
6 cups hot chicken stock
4 cups baked potatoes, peeled and chopped
2 cups heavy cream
1/4 cup parsley, chopped
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons dried basil
1 1/2 teaspoons salt
1 1/2 teaspoons hot pepper sauce
1 1/2 teaspoons coarse black pepper
1 1/2 cup Cheddar cheese, grated
1/4 cup diced green onions (white part only)
Additional grated cheese and chopped parsley for garnish

1. Cook onions in butter over medium-high heat until transparent, about 3 minutes.
2. Add flour, stirring to prevent lumps. Cook 3 - 5 minutes until just golden brown.
3. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens.
4. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes. Do not boil.
5. Add grated cheese. Heat until cheese melts and soup is smooth.

Garnish each serving as desired with grated cheese and chopped parsley. You can also use a dollop of sour cream and chives or crumbled bacon.

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Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes visit her website at Easy Southern Cooking

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