Daybreak 1/14/10: Chef Mule's Loaded Baked Potato Soup


12 slices of bacon

1 tablespoon extra virgin olive oil
2 white onions, peeled and diced
4 large baked potatoes, peeled and cubed
½ gallon chicken stock
2 quarts half and half

4 green onions
1 ¼ cup shredded cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon black pepper


1.Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.

2.In a stock pot, heat olive oil over medium heat. Add onions and cook until translucent. Add potatoes and stock.

3.Simmer for 15 minutes.

4.Puree soup with a hand blender. Add half and half, salt and pepper. Cool.

5.Garnish with remaining ingredients.
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