Potato Soup Recipie

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America`s Best Baked Potato Soup Recipe

• 5 medium baking potatoes
• 8 slices bacon
• 1 cup sweet onions -- chopped
• 2/3 cup all-purpose flour
• 6 cups chicken broth
• 2 cups half and half
• 1/4 cup fresh parsley -- chopped
• 1 1/2 teaspoon garlic -- minced
• 1 1/2 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon coarsely ground pepper
• 1/2 teaspoon hot sauce
• 1 3/4 cup shredded cheddar cheese -- divided
• 1 cup green onions, sliced -- divided
• 1/4 cup fresh parsley -- chopped

Directions:

1. Wash potatoes; prick several times with a fork. Bake at 400 degrees for 1 hour or until done; let cool. Peel potatoes, and slice crosswise. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Cook onion in drippings, stirring constantly, until tender; add flour, stirring well. Cook 1 minute, stirring constantly.
2. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in potato, half-and-half, and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes (do not boil).
   Stir in 1 cup cheese and 1/4 cup green onions. Cook until cheese melts, stirring often. Ladle soup into individual soup bowls. Top evenly with crumbled bacon. Sprinkle evenly with remaining 3/4 cup cheese, 3/4 cup green onions, and parsley.

Amish Kitchen's Corn Potato Chowder Recipe

Ingredients:

• 6 medium potatoes (diced)
• 2 stalks of celery
• 1/2 cup onions (optional)
• 1 teaspoon salt
• 3 tablespoons butter or margarine
• 6 tablespoons all-purpose flour
• 3 cups milk

Directions:

1. Cover potatoes and celery with water and boil until almost tender.
2. Add 2 cups cooked corn.
3. In another pan, heat butter or margarine. Stir in flour.
4. Add milk.
5. Add potato-corn mixture including water to milk mixture.
6. Stir and then let it sit for 5 minutes.
7. Serve.