INGREDIENTS

INSTRUCTIONS

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" <jungek@dialin.deh.de> on
Nov 04, 1998

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