Baked potato soup

 

Ingredients:
2-3 large baking potatoes
5-6 strips of thick-sliced bacon
3 cloves garlic, minced
1/2 medium onion, diced
3 Tbsp. flour
1 tsp. salt
1 tsp. dried parsley
1/2 tsp. pepper
3 cups homemade chicken broth
Shredded cheddar cheese
 

Directions:
1. Bake the potatoes however you wish. (This particular time I just washed them, poked holes in them and put them in the crockpot on low for 5 hours. It was really easy.) When they are cooked, peel and cube them.
2. Cook the bacon however you wish. I love bacon, but I don’t like how it permeates my house with that smoky smell for a day or more after making it. I’ve discovered that if I lay the bacon in a single layer in a large baking dish and broil it for 10-15 minutes (turning once) the residual smell is very little and there is almost no smoke to deal with. So do whatever works for you, but be sure to save the drippings when you take the bacon out. Set the bacon aside to cool. When it can be handled, crumble it.
3. Put 2-3 Tbsp. of the drippings from the bacon in a large pot. Sauté the garlic and onions in the bacon drippings. Stir in the flour, salt, pepper, and parsley. Add broth. Bring to a boil and boil, stirring, for 2-3 minutes. Add the potatoes and reduce to simmer. If desired, smash some of the potatoes slightly with a fork or potato masher.
4. Serve hot. Garnish with crumbled bacon and shredded cheese.