Baked Potato Soup

Rainy, windy night calls for some warm and creamy soup!

My hubby says this one is the "best he's ever had."  I thought he was talking about me...but I guess not :)

When he gives the approval, that means it's good.  He's not picky, but he sure is honest!


Baked Potato Soup

3 large potatoes-rough chopped in big chunks, unpeeled
4 cups of water
1 dried bay leaf, lots of salt
2 1/2 cups half and half
6 slices of thick cut bacon, cooked crispy and crumbled
1 medium onion, diced
6 tbs. butter
6 tbs. flour
1/2 tsp parsley
lots of salt and pepper
5 tbs. white wine

1.) Boil potatoes, water, and bay leaf in a saucepan until tender (about 15-20 minutes)
-Do not drain.
2.) Meanwhile, melt butter and cook onions in a large soup pot/dutch oven until softens on low heat.
3.) Mix in flour and cook for 1-2 minutes
4.) Whisk in half and half slowly to prevent lumps.  Allow to thicken on low heat (5 minutes)
5.) Add parsley, salt, and pepper.
6.) When potatoes are done, pour water, potatoes, and bay leaf into half and half mixture. 
7.) Add crumbled bacon and finished with 5 tbs. of white wine (I used chardonnay).  Adjust salt and pepper if needed.
8.) Allow to simmer another 10 minutes on stove before serving.