Recipe #9 - Paula Deen Baked Potato Soup

So I have had a craving for potato soup for months, but didn't make it because I thought The Critic didn't like it.  Turns out he does, so I made it tonight.  Potato soup always runs the risk of tasting bland, so I went with a tried and true chef - Paula Deen.  I am not going to say this is the healthiest soup, but it didn't lack flavor.  So if you are looking for a lowfat/low calorie soup this ain't it!  But if you are looking for comfort food, then this is definitely the ticket.

The Critic gave it 3.75 stars out of 5 on the "soup" scale. 

Here is the recipe:

Baked Potato Soup

Serves: 8
Cook Time: 20 Minutes

Ingredients

• 8 slices Smithfield Naturally Hickory Smoked Bacon
• 1 onion, diced
• 1/2 cup all purpose flour
• 3 (14.5 ounce) cans chicken broth
• 5 potatoes, baked, peeled and diced
• 1 teaspoon dried parsley flakes
• 2 cups half & half
• 1 cup sharp cheddar cheese, grated
• 1 cup sour cream
• Salt & pepper to taste (optional)

Steps

In a Dutch oven cook bacon until crisp; remove and crumble, reserve drippings.
Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes, parsley, bacon and half & half; cook for 10 minutes. Stir in cheese and sour cream.


What did I think? I left out the sour cream in the end because I didn't think it needed it and it saved on some calories. I did not care for the bacon in it, but that is a personal preference.  If you are a fan of bacon you will love it.  I topped it with some French Fried Onions which I think added just the right amount of crunchy texture.  Again this is simply a preference. It was far better after a couple days also! Definitely a perfect soup for a cold winter night! 

It's No Longer Just Sinful...

I think I might actually commit murder over this cake!  It is a cake I have featured already in the post - The Best Chocolate Cake Ever.  The cake is the Sinful Chocolate cake, but I made a few changes and put a frosting on it that would bring anyone to their knees! As a matter of fact, Taylor and I were fighting over it for breakfast this morning!

THE CHANGES

1. I baked the cake in 2 9x2 in round cake pans.  Don't use a standard 9 inch pan or you will have too much batter! If that's all you have, only fill the pan 2/3 full and save the rest of the batter for something else.

2. I frosted it with a delicious, ridiculously easy whipped cream frosting! It was so perfect for the richness of the cake.  It was a perfect compliment instead of a decadent addition!

Are you ready for the frosting recipe? You might want to sit down for this!

Whipped Cream Frosting

1 can Ready Made Frosting, flavor of your choice
1 8 oz tub Cool Whip

Add both to your mixer and whip to combine.  Frost until your hearts content!

It absolutely can not get any easier than that!  Just remember to refrigerate the cake after you have frosted it!

Happy Baking!