Friday Foodie-Project 52-Week 2: Baked Potato Soup

Here is week 2 of Project 52.  Each week I am going to try a new recipe and bring it to you. Here is last week's delicious stew.

With winter I want hearty, hot foods.  However, hot and hearty can also be heavy, leaving me in a carb coma.  So I am now trying to find yummy soups to make.  I always loved potato soup, but its usually a caloric nightmare since they use heavy cream.  I found a recipe that uses 1/2 & 1/2, but I subbed fat free 1/2 & 1/2 & shaved 160 calories off the total recipe, although I am not sure of the total calorie count for this.

This recipe comes together in about 30 minutes.  I baked potatoes earlier in the week when I was running the oven for something else, and I used two for the soup, and I made a lightened up version of twice baked potatoes which I froze to use for this weekend.

Hubman and I really liked the soup, and the kids were less enthusiastic about it, since the Tabasco and black pepper gives it a kick.  If I were to make it again, I would probably leave the black pepper and Tabasco out during the cooking process and use it after I dished it up.

I got home from work a little late yesterday, so I did not have time to take photos.

Baked Potato Soup (Serves 4)

3 bacon strips, diced (The bacon is for garnish, so make extra bacon)
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed (If you wanted to use 4 smaller red taters and keep the skins on for color, I don't think it would wreck things)
1 cup half-and-half cream (I used fat free)
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley

1. In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. 
2. Saute onion and garlic in the drippings until tender. 
3. Stir in flour, salt, basil and pepper; mix well. (Use a whisk to make sure the flour does not clump)
4. Gradually add broth. Bring to boil; boil and stir for 2 minutes. 
5. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. 
6. Garnish with bacon, cheese and parsley.