Baked Potato and Bacon Soup with Cheesy Onion Muffin Toppers


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This is a hearty soup for cold fall and winter days. If you have leftover potatoes, use them, or bake them especially for this soup.

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Ludington, MI


  • 3 lg. russet baked potatoes
  • 4 slices bacon, diced
  • 2 lg. onions, thinly sliced, divided
  • 1/4 C. shredded carrots
  • 1/2 C. chicken broth
  • 2 1/2 C. half and half
  • 2 Tbs. flour
  • salt and pepper to taste
  • 2 English muffins, split
  • 2 Tbs. olive oil
  • 4 thin slices Provolone cheese

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In skillet, cook bacon until crisp. Remove bacon and set aside. Chop enough of the onion to equal three tablespoons and add to skillet with carrots. Saute over medium-low heat for 5 minutes, then transfer to 3-qt. saucepan with broth and potato, which has been scooped out of shells. With back of spoon, break up potato into smaller pieces if necessary. Whisk flour into half and half and add to soup. Slowly bring to a boil, reduce heat to simmer and cook until slightly thickened. Add salt and pepper to taste. Add reserved bacon.For muffin toppers, heat olive oil in large skillet and add remaining onion. Cook over medium-high heat stirring occasionally, for about 20 minutes, until onions are nicely browned. Divide onions among the 4 English muffin halves. Top with cheese, and place under broiler for 2-3 minutes, until cheese melts. Watch carefully.To serve, pour soup into four large mugs, place a muffin half on top like a cover. The muffin will keep the soup hot, and the soup will keep the muffin warm. 

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