Paula Deen’s Baked Potato Soup Print Scale Recipe: 1x 2x 3x 4x Ingredients 6 slices thick-cut bacon, chopped 1 medium yellow onion, chopped 3 tablespoons all-purpose flour 2 cans chicken broth, (32 oz each) 1 teaspoon kosher salt ½ teaspoons ground black pepper 4 pounds russet potatoes, peeled and chopped 1 cup heavy whipping cream sliced green onion shredded cheddar cheese Instructions In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving drippings in pot. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Stir in flour, and cook for 2 minutes. Whisk in chicken broth, salt, and pepper until smooth. Stir in potatoes, and bring to a boil. Reduce heat, and simmer until potatoes are very tender, and begin to fall apart, about 25 minutes. In a small bowl, whisk together cream and 1 cup hot soup liquid; stir mixture into pot, and cook for 5 minutes. Serve with green onion, cheese, and bacon.
