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10 Slices Bacon
1 Cup Onions, diced
2/3 Cup All Purpose Flour
4 Tbsp Butter
5 (14 Ounces each) Cans Chicken Broth
4 Large Baking Potatoes
2 Cups Heavy Whipping Cream
1 1/2 Tsp Granulated Garlic
1 1/2 Tsp Salt
1 1/2 Tsp Tabasco Sauce or Frank's Hot Sauce
1 Tsp Black Pepper
Dash Cayenne Pepper (or to taste)
1 Cup Grated Cheddar Cheese
Diced Green Onions, Additional Grated Cheddar Cheese and Additional Crispy Fried Bacon (For Topping)
Sour Cream (For topping)
Preheat oven to 425 degrees.
Scrub potatoes and place in oven and bake until done then remove and set aside to cool.
In heavy stock pot fry bacon until crispy.
Crumble bacon and set aside and reserve drippings.
In bacon drippings saute onions over medium heat until soft (I like to slightly carmelize onions).
Add butter and let melt.
Add flour whisking to prevent lumps.
Cook flour approximately 5 minutes or until it just turns golden.
Slowly whisk in chicken broth to prevent lumps.
Add all seasonings and let simmer until slightly thickened approximately 20 minutes
Once potatoes have cooled peel and coarsely chop and/or mash and add to chicken stock.
Add heavy cream, cheese and reserved bacon.
Simmer without boiling for approximately 10 minutes.
Serve in bowls and top with diced green onion, grated cheddar cheese, crumbled bacon
1 Cup Onions, diced
2/3 Cup All Purpose Flour
4 Tbsp Butter
5 (14 Ounces each) Cans Chicken Broth
4 Large Baking Potatoes
2 Cups Heavy Whipping Cream
1 1/2 Tsp Granulated Garlic
1 1/2 Tsp Salt
1 1/2 Tsp Tabasco Sauce or Frank's Hot Sauce
1 Tsp Black Pepper
Dash Cayenne Pepper (or to taste)
1 Cup Grated Cheddar Cheese
Diced Green Onions, Additional Grated Cheddar Cheese and Additional Crispy Fried Bacon (For Topping)
Sour Cream (For topping)
Preheat oven to 425 degrees.
Scrub potatoes and place in oven and bake until done then remove and set aside to cool.
In heavy stock pot fry bacon until crispy.
Crumble bacon and set aside and reserve drippings.
In bacon drippings saute onions over medium heat until soft (I like to slightly carmelize onions).
Add butter and let melt.
Add flour whisking to prevent lumps.
Cook flour approximately 5 minutes or until it just turns golden.
Slowly whisk in chicken broth to prevent lumps.
Add all seasonings and let simmer until slightly thickened approximately 20 minutes
Once potatoes have cooled peel and coarsely chop and/or mash and add to chicken stock.
Add heavy cream, cheese and reserved bacon.
Simmer without boiling for approximately 10 minutes.
Serve in bowls and top with diced green onion, grated cheddar cheese, crumbled bacon
